SALMON:
1 tsp grated lime peel
1/4 c lime juice
2 T honey
1 T chopped fresh or 1 tsp dried dill weed
2 tsp canola or soybean oil
1 1/2 lb salmon fillets, cut into 6 pieces
1/2 tsp salt
FRESH LIME CREAM:
1/3 c fat-free mayo
1 tsp grated lime peel
2 tsp lime juice
1. In small bowl, mix lime peel, lime juice, honey, dill weed, and oil.
2. In 8 inch square glass baking dish (I use a zip loc bag) arrange salmon skin side up in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20-30 minutes.
3. Brush grill rack with oil. Heat coals or gas grill for direct heat. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill. cover and grill over medium heat 10-15 minutes or until salmon flakes easily with fork. (Maybe I buy crapy salmon or something, but it never takes that long to cook!)
4. Meanwhile, in small bowl, mix all lime cream ingredients with wire whisk. Serve with salmon.
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