Monday, August 20, 2018

Grilled Salmon with Caper-Dill Sauce

Grilled Salmon with Asparagus.

Salmon is wholly healthy and delicious; it is cooked and enjoyed in a variety of ways. However grilled salmon ranks among the top way to enjoy it.

The health benefits of eating salmon are many. Some of the more common benefits are for: muscles, metabolism, eyes, brain, and so much more still. It is no wonder that this beautiful fish is so commonly used in culinary cooking.

“Smell the charcoal on the grill,

See the smoke, oh-how it thrills,

Take a peeksi,

What’s bright and pink?

It’s my Salmon!

All for li’l old me!” By vka

Come; take a comfortable seat at our cozy table. Dinner is served!

Salmon recipe serves 4

STEPS 1 (caper sauce):

1 cup good mayonnaise

2 tablespoons Kona Coast Hawaiian style honey mustard

2 tablespoons apple cider vinegar

1/3 cup chopped fresh dill

1 bunch green onion/scallions (white and green), cleaned, finely chopped

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground [tri-color] pepper

3 tablespoons capers, drained

1/4 cup extra-virgin olive oil

In the bowl of a food processor fitted with a steel blade, place all the ingredients and process until smooth. Transfer to a glass bowl and cover tightly with plastic wrap; set aside to chill in the fridge for at least 1 hour (longer time is better) for flavors to meld.

STEPS 2 (marinating salmon):

2 pounds fresh salmon, boned, skinned

1/3 cup Mr. Yoshida Original Gourmet Sauce

Kosher salt or Gray salt, to taste

Freshly ground nutmeg, to taste

Freshly ground pepper or tri-color pepper, to taste

In a suitable sized dish pour Mr. Yoshida sauce and coat both side of fish, then lightly sprinkle nutmeg and generously sprinkle salt and pepper on both sides. Set salmon aside on counter to marinade, while you prepare the grill outside, following your manufacturer’s instructions.

STEPS 3 (cooking salmon):

When the coals are ready, grill salmon, about 4 to 5 minutes each side (depending on thickness of your fish) or until it is just cooked through, remove to a plate, cover, and allow it to rest for about 10 minutes.

Enjoy in a sandwich with toasted Ciabatta rolls, drizzled with the Caper Sauce, serve with rice, pasta or baked potatoes, or as we did, with a serving of asparagus. Enjoy!

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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2 comments on Grilled Salmon with Caper-Dill Sauce

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By melanie jean juneau on January 23, 2013 at 07:24 pm

great picture.clear directions and like always ending with your warmth and good nature. I think i could actually do this

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By HomeRearedChef on January 24, 2013 at 11:44 am

Yes, you can do this, Melanie! Alright, I need to confess: my husband does all the barbecuing. LOL! I do all the seasoning and cooking inside though. :)

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