Peppered salmon with dill-caper sauce

12 Servings

Ingredients

Quantity Ingredient
½ pounds Salmon fillet
¼ teaspoon Dijon mustard
¾ teaspoon Coarse ground pepper
½ teaspoon Mustard seed
1 tablespoon Capers
1 teaspoon Chopped fresh dill or 1/4 tsp. dried dill weed
2 tablespoons Sour cream
2 teaspoons Mayonnaise
1 teaspoon Milk
2 Or 3 drops hot pepper sauce
Lemon wedges, if desired
Fresh dill sprigs, if desired
24 slices Cocktail rye bread

Directions

SALMON

SAUCE

GARNISH

BREAD

Grill Directions: Heat grill. Place salmon, skin side down, on work surface; spread top with mustard. In small bowl, combine pepper and mustard seed; mix well. Sprinkle over mustard; press into salmon.

When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or tent with foil. Cook 10 minutes or until fish flakes easily with fork.

Refrigerate salmon until cool.

Meanwhile, in small bowl, combine all sauce ingredients; blend well.

Carefully remove skin from salmon, leaving salmon in one piece. Place on serving plate, mustard side up. Garnish plate with lemon wedges and fresh dill. Serve with sauce and cocktail rye or sourdough bread slices. Yield: 12 servings Note: To broil salmon, place skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as guide. Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring.

Posted to MM-Recipes Digest V4 #14 by pattm@... on Jun 17, 1999

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