| 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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