10 to 12 minutes
1 pound keta salmon fillets
* salt and black pepper
1/4 cup extra-virgin olive oil
1 small shallot
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon drained capers
1/2 tablespoon dijon mustard
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed. Oil grill grate well to prevent fish from sticking.
Cut salmon into 4 portions and season both sides with salt and pepper.
Chop shallot. Squeeze juice from lemon and chop chives.
Place sauce ingredients in blender. Pulse 30 seconds until smooth and set aside.
Grill salmon 4 inches above medium heat. Hold palm just above grate. If heat causes you to pull away in 4 seconds, heat is ideal (375 degrees surface temperature). Cook fillets 5 to 6 minutes per side, or until 150 degrees internal temperature or when the center has turned from translucent to opaque. Thicker pieces may take longer to cook.
Place salmon on plates and drizzle with sauce. Serve immediately.
No Nutritional Information Available
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