| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Barbecue, Seafood | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Mayonnaise |
| 1 | tb | Plain yogurt |
| 2 | ts | Mustard seeds |
| Pinch (or to taste) cayenne pepper | ||
| 1 1/2 | ts | Ground cumin |
| 1/2 | c | Chopped fresh dill |
| 3/4 | ts | Salt |
| 1 | tb | Lemon juice |
| 6 | Salmon fillets (6 oz. each, skin on or 6 salmon steaks) |
INSTRUCTIONS
In large bowl, combine mayonnaise, yogurt, mustard seeds, cayenne, cumin, dill, salt and lemon juice. (Can be made several hours in advance; cover and refrigerate.) Add salmon to mayonnaise mixture and turn to coat evenly. On barbecue grill over medium high heat (or under preheated broiler), grill salmon, skin side up, for 3 to 4 minutes; turn and cook for 3 to 4 minutes longer or just until middle of salmon is opaque when pierced with small knife. Transfer to serving platter or individual plates. Yield: 6 serving Typed in MMFormat by cjhartlin@email.msn.com Source: Homemakers Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999
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