Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh dill, chopped
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 garlic clove, minced
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, salt, black pepper, and half of the chopped dill.
3. Brush the salmon fillets with the olive oil mixture.
4. Place the salmon fillets on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
5. In a separate mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, and the remaining chopped dill.
6. Serve the grilled salmon fillets with the dill sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Grill temperature: Medium-high heat
Internal temperature of salmon: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 5g
Cholesterol: 85mg
Sodium: 670mg
Total carbohydrates: 2g
Dietary fiber: 0g
Total sugars: 1g
Protein: 34g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Fresh dill can be substituted with dried dill.
- Plain Greek yogurt can be substituted with sour cream or regular yogurt.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add lemon zest to the dill sauce for extra flavor.
- Add chopped capers to the dill sauce for a tangy twist.
- Substitute the dill sauce with a mango salsa for a tropical twist.
Tips and tricks:
- Make sure the grill is preheated before adding the salmon fillets.
- Brush the salmon fillets with the olive oil mixture to prevent sticking.
- Use a meat thermometer to ensure the salmon is cooked to the correct temperature.
Storage instructions:
Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat leftover grilled salmon, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled salmon fillets on a bed of mixed greens for a colorful presentation.
Garnishes:
Garnish the grilled salmon fillets with lemon wedges and additional chopped dill.
Pairings:
Pair the grilled salmon with a side of roasted vegetables or a quinoa salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad with cherry tomatoes and feta cheese
Troubleshooting advice:
- If the salmon fillets are sticking to the grill, brush them with more olive oil.
- If the salmon fillets are overcooking, reduce the cooking time or lower the grill temperature.
Food safety advice:
- Always cook salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food history:
Grilled salmon is a popular dish in Scandinavian cuisine, where salmon is abundant in the rivers and oceans.
Flavor profiles:
The grilled salmon has a smoky and savory flavor, while the dill sauce adds a fresh and tangy flavor.
Serving suggestions:
Serve the grilled salmon with a glass of white wine or a cold beer.
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