Grilled Fillet of Salmon with Fresh Dill
Salmon fillet (1-1/2 to 2 lobs.) King or Silver
1 clove of garlic
1/2 cup Cygne d'Or Original Orange Dressing
2 tablespoons of fresh dill, minced
1 thinly sliced lemon
more dill for garnish
In a shallow dish, just large enough to hold the salmon, combine the Cygne d'Or Original Orange Dressing with the minced dill; mix well. Wash and pat dry the salmon, score the skin to prevent curling. Peel and crush the garlic; rub the salmon with the garlic. Roll the fish in the marinade mixture to coat. Marinate 15 minutes, turning once.
Remove salmon; reserve marinade. Brush lightly with reserved marinade mixture. Grill over hot fire, skin side down, approximately 10 to 12 minutes per inch of thickness or until done, do not over cook. The salmon is done when the 'milk' appears at the thickest part of the fillet. Transfer to serving plate garnish with fresh dill and lemon slices, serve.
Note: Broiling or baking in a 425oF oven also gives excellent results.
Acini Pepe pasta with green onion and Italian parsley makes a nice light side dish to accompany the salmon.
Wine suggestion: Champagne, Chardonnay