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Grilled Lemon Dill Salmon

salmon

2 tablespoons chopped fresh dill
2 tablespoons olive oil
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1/4 teaspoon (each) salt and pepper
6 salmon fillets; 6 ounces each

In small bowl, combine dill, oil, lemon rind and juice, salt and pepper; brush half over 1 side of each salmon fillet. Place salmon, oiled side down, on greased grill over medium-high heat; brush with remaining oil mixture. Close lid and cook, turning once, for about 10 minutes per inch of thickness or until fish flakes easily when tested with fork. Refrigerate 2 of the salmon steaks until chilled; wrap and refrigerate for up to 2 days for Salmon and Sour Cream Potato Salad. Serve remaining salmon with rice pilaf and a green vegetable.

Contributor: Canadian Living Magazine, July, 2001

Yield: 4 servings

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