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Judi’s Favorite Salmon

Judi’s Favorite Salmon

September 1, 2016 @ 3:02 am
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Judi's Favorite Salmon
Grilled salmon with cucumber/dill sauce makes converts out of even reluctant salmon eaters.
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Grilled Salmon
Cucumber Dill Sauce
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Grilled Salmon
Cucumber Dill Sauce
Instructions
Grilled Salmon
  1. 1. Marinate your salmon fillets in Italian salad dressing for at least an hour, up to overnight. You need to avoid using the low-fat versions because the oil is necessary to help prevent sticking to the grill grate. 2. Light a good fire and after the coals are ashed over, spread them evenly across the bottom of the grill. 3. Scrape the grill grate to clean, then run a paper towel soaked in vegetable oil over the hot grate to help prevent sticking. 4. Put the salmon on the grill, skin side down. 5. Sprinkle Spicy Mrs. Dash on top of the fillets. 6. Cover the grill and leave it alone for 10-15 minutes. The actual time will depend on the thickness of the fillet but once it easily flakes, it is ready. No need to flip the fillets, they will pick up plenty of the smoky flavor as is. Meanwhile, the skin is releasing from the grill grate and is getting crispy (and delicious!). 7. Remove the fillets from the grill when ready. Serve with plenty of Cucumber Dill Sauce
Cucumber Dill Sauce
  1. 1. Put two tablespoons of butter into a sauce pan over medium heat. 2. Once melted, add the onion and cucumber. Sautee until the onion wilts and the cucumber gets softer but not brown. 3. Add one tablespoons of flour and stir well until incorporated. 4. Add chicken broth and stir well until incorporated. 5. Add a half pint of heavy cream and stir. 6. Add two tablespoons of dill weed (or more if you really like it), stir. 7 Season with salt and pepper to taste. 8. Continue to heat and stir until the sauce is thick and bubbly. Do not allow to boil or risk curdling the cream. 11. Serve and enjoy your salmon.
Recipe Notes

I am hardly a sommelier but I like to serve a nice, buttery Chardonnay with this dish.

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