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Serves 6
1/4 cup lemon juice
1/4 cup Dijon mustard
1/4 cup olive oil
3 tablespoons minced
shallots
1/2 cup chopped fresh dill ground black pepper
2 pound salmon
fillet, in one piece , (skin on)
1 cup plain yogurt
1 tablespoon grated
lemon peel
dill sprigs for garnish
PREPARATION
Wash the salmon fillet under cold water. Pat dry. In a shallow,
non-metallic dish just large enough to hold the fish, whisk together the lemon
juice, Dijon mustard, oil, shallots, dill and pepper. Add the salmon fillet;
turn to coat both sides. Cover. Refrigerate for at least 30 minutes or up to 3
hours. Return to room temperature before grilling. Combine yogurt and lemon
peel. Refrigerate until serving time.
Prepare a medium fire in a covered
charcoal or gas grill. Place the salmon fillet, skin side down, on a well
greased barbecue rack. Cover the grill and barbecue until salmon is well
browned on bottom, about 10 minutes. Carefully turn over, using two wide
spatulas. Grill covered until salmon is just opaque about 8 to 10 minutes.
PRESENTATION Transfer the salmon fillet skin side down to a warm serving
platter. Garnish with fresh dill sprigs. Serve with the yogurt-lemon mix.
