I was looking to use up some fresh dill and found this old recipe clipped from a magazine. It was so good. I was dubious about the sugar in the mustard sauce and only used 1 teaspoon and used regular mayo and dijon mustard.
The salmon was a fillet, so dh oiled the skin side and didn't put the vinegar mix on that side until he'd turned it and the skin came off. He also sprayed the grill with Pam before turning it. Served with a green salad, corn on the cob and roasted asparagus, it was absolutely delicious and used up my dill.
Grilled Salmon with Mustard-Dill Sauce
We brought the flavors of Swedish gravlax to the grill. Traditional gravlax is made by marinating raw salmon in a savory mixture of fresh dill, sugar, and salt, then serving it with a sweet mustard sauce.
PREP: 15 minutes GRILL: about 8 minutes
Makes 4 main-dish servings
Grilled Salmon:
2 tablespoons sugar
1 tablespoon chopped fresh dill
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 salmon steaks, 3/4 inch thick (about 6 ounces each)
Mustard-Dill Sauce:
3 tablespoons chopped fresh dill
3 tablespoons Dijon mustard
3 tablespoons light mayonnaise
2 teaspoons sugar
4 teaspoons white wine vinegar
1/4 teaspoon coarsely ground black pepper
1. Prepare Grilled Salmon: In medium howl, mix sugar, dill, vinegar, salt, and pepper.
2. With tweezers, remove any hones from salmon. Add salmon to bowl with sugar mixture, turning to coat; let stand 10 minutes.
3. Meanwhile, prepare Mustard-Dill Sauce: In small bowl, mix all sauce ingredients.
4. Place salmon on grill over medium heat and cook 4 minutes. With wide metal spatula, carefully turn salmon over, cook 4 to 5 minutes longer, just until salmon turns opaque throughout and flakes easily when tested with a fork. Serve with mustard sauce.
The salmon was a fillet, so dh oiled the skin side and didn't put the vinegar mix on that side until he'd turned it and the skin came off. He also sprayed the grill with Pam before turning it. Served with a green salad, corn on the cob and roasted asparagus, it was absolutely delicious and used up my dill.
Grilled Salmon with Mustard-Dill Sauce
We brought the flavors of Swedish gravlax to the grill. Traditional gravlax is made by marinating raw salmon in a savory mixture of fresh dill, sugar, and salt, then serving it with a sweet mustard sauce.
PREP: 15 minutes GRILL: about 8 minutes
Makes 4 main-dish servings
Grilled Salmon:
2 tablespoons sugar
1 tablespoon chopped fresh dill
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 salmon steaks, 3/4 inch thick (about 6 ounces each)
Mustard-Dill Sauce:
3 tablespoons chopped fresh dill
3 tablespoons Dijon mustard
3 tablespoons light mayonnaise
2 teaspoons sugar
4 teaspoons white wine vinegar
1/4 teaspoon coarsely ground black pepper
1. Prepare Grilled Salmon: In medium howl, mix sugar, dill, vinegar, salt, and pepper.
2. With tweezers, remove any hones from salmon. Add salmon to bowl with sugar mixture, turning to coat; let stand 10 minutes.
3. Meanwhile, prepare Mustard-Dill Sauce: In small bowl, mix all sauce ingredients.
4. Place salmon on grill over medium heat and cook 4 minutes. With wide metal spatula, carefully turn salmon over, cook 4 to 5 minutes longer, just until salmon turns opaque throughout and flakes easily when tested with a fork. Serve with mustard sauce.