On Monday I arrived at the office and had a big surprise...a cooler full of salmon from my boss! It was a great way to start out the week! The salmon was split up between just a few of us, so now I have plenty of salmon in our freezer. This is definitely our family's favorite fish!
We took a package out on Monday night and put it in the refrigerator to thaw. Today I prepared it grilled with very simple Dill & Dijon Remoulade that I've been making since 2006, tonight was my first night measuring ingredients and writing instructions. I recommend this dish any time of the year!
Today we served this with rice pilaf which paired excellently with the remoulade and salmon. This salmon also pairs well with grilled asparagus with E.V.O.O., fresh minced garlic, salt & pepper.
Grilled Salmon with Dill & Dijon Remoulade
*Sauce makes enough for 4 - 6 servings
4 generous portions of salmon
Extra virgin olive oil
Coarse Kosher Salt or Sea Salt
Roughly cracked black pepper
Old Bay seasoning
Preheat grill to medium-high heat.
Remove any extra bones from fillet with a needle-nose pliers, feel around the fillet for bones and pull with the grain to avoid tearing the fillet. With a fillet knife, remove the skin from the salmon fillets. On each side, rub fillets with the olive oil and season with the cracked black pepper, Old Bay, Garlic granules and top it off with a little coarse kosher or sea salt. Don't over salt, there is salt in the Old Bay seasoning.
With a tongs take a napkin or paper towel and dip in some oil and rub the grates of the grill to prevent sticking.
Put salmon on the grill for about 2-3 minutes per side, adjust to fit your level of doneness.
2 tbsp White Wine (I used cooking wine)
3 tbsp Mayo
2 tbsp Dijon Mustard
1/4 tsp finely chopped dill
1.5 tsp fresh lemon juice
Pinch of salt, or to taste
Cracked black pepper to taste
Pinch of garlic powder or granules
Combine all of the ingredients in a mixing bowl and whisk until smooth, add more dill for color or to your desired flavor.
Serve with over the grilled salmon fillets and enjoy!
Joe & Raina