 | | Directions |
- Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
- Place rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
- SAUCE: In a bowl, mix all of the sauce ingredients together. Adjust seasonings to your liking.
- Just before serving, add in the parsley.
- SALMON: Rub a thin coat of oil on salmon to prevent sticking.
- Spinkle salmon with dill and add a slice of lemon to the top.
- Grill salmon, flesh side down, for 5 minutes. Cover the salmon with foil after the five minutes and then continue to grill for 2 to 3 additional minutes.
- To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done.
- Remove the salmon from the grill and onto a serving platter.
- Pour the gribiche sauce over salmon or serve it on the side. Serve immediately.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: grill, medium mixing bowl
Servings: 4
|  | | Ingredients | | - | | SALMON: |
| - | | 4 salmon fillets |
| - | | 2 tablespoons olive oil |
| - | | 2 teaspoons dill - chopped |
| - | | SAUCE: |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon Dijon mustard |
| - | | 1 tablespoon red wine vinegar |
| - | | 3 tablespoons olive oil |
| - | | 1 tablespoon capers |
| - | | 2 sweet pickles - finely chopped |
| - | | 1 egg - hard boiled and finely chopped |
| - | | black pepper - fresh ground to taste |
| - | | 1 tablespoon parsley - fresh and chopped |
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