Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
- Basting brush
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, lemon juice, salt, black pepper, and chopped dill.
3. Brush the salmon fillets with the marinade and let them sit for 10 minutes.
4. In another mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, honey, and remaining dill.
5. Grill the salmon fillets for 4-5 minutes per side, or until cooked through.
6. Serve the grilled salmon with the dill sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 32g
Protein: 32g
Carbohydrates: 7g
Fiber: 0g
Sugar: 6g
Sodium: 650mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Sour cream can be substituted with Greek yogurt.
- Mayonnaise can be substituted with vegan mayonnaise.
- Dijon mustard can be substituted with whole grain mustard.
- Honey can be substituted with maple syrup.
Variations:
- Add garlic to the marinade for extra flavor.
- Use different herbs in the marinade, such as parsley or cilantro.
- Add capers to the dill sauce for a tangy twist.
- Serve the grilled salmon with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the grill is hot before adding the salmon fillets.
- Brush the salmon with the marinade frequently to keep it moist.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- Double the recipe if serving a larger crowd.
Storage instructions:
Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled salmon, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled salmon on a bed of greens or with a side of roasted vegetables. Garnish with lemon wedges and fresh dill sprigs.
Garnishes:
Lemon wedges and fresh dill sprigs.
Pairings:
Serve the grilled salmon with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, salad, or rice pilaf.
Troubleshooting advice:
- If the salmon sticks to the grill, it may not be hot enough. Make sure the grill is preheated to the correct temperature before adding the salmon.
- If the salmon is dry, it may have been overcooked. Check the internal temperature with a meat thermometer to ensure it is cooked to the correct temperature (145°F).
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The use of dill in Scandinavian cuisine dates back to the Viking era, where it was used to flavor fish dishes.
Flavor profiles:
The grilled salmon has a smoky and slightly charred flavor, while the dill sauce adds a tangy and herbaceous note.
Serving suggestions:
Serve the grilled salmon with a side of roasted vegetables or a salad for a healthy and flavorful meal.
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