Barbecued Salmon Fillet with Dill-Wine Sauce

posted by Connie 01-19-100 12:52 PM

Barbecued Salmon Fillet with Dill-Wine Baste

Dill-Wine Baste:
1/4 cup extra—virgin olive oil
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons dried dill
1 tablespoon freshly grated lemon zest
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely chopped
juice of 1/2 lemon

Grilled Salmon:
1 to 1 1/2 pounds salmon fillet
Canola oil for the grid, if using a grill

To make the baste, place all the ingredients in a medium bowl, mix well, and set aside.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it over ashen coals. Place the salmon skin side down over a drip pan for indirect cooking. Brush the flesh side of the salmon with the Dill-Wine Baste. Cover and cook for 10 to 20 minutes, or until the flesh just turns opaque in the center, basting 2 or 3 times while cooking. Or, if using a hinged basket, turn with flesh side down for the last 3—4 minutes.

If using an electric grilling machine, skin the salmon and cut it into 4 pieces. Brush both sides of the fish with the Dill-Wine Baste. Place the salmon fillets on a hot grill and cook for about 4 to 5 minutes, or until the flesh just turns opaque in the center, basting once or twice while cooking.

Remove from the grill and cut into 4 servings.

Preparation time is 10 minutes
Cooking time is 10 - 20 minutes on a grill;; 4- 5 minutes in an electric grilling machine
4 servings about 4 ounces each = 198 calories; 11 grams fat; 57 mg cholesterol.

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