Salmon (Two Ways) with Mustard Dill Sauce

Salmon Fillet grilled with Sweet Chili Sauce served with Mustard Dill Sauce.

Serves 4

Here's an easy way to fix salmon in the microwave or on the grill. The mustard dill sauce is really, really delicious too. The salmon can also be prepared without the sauce and used on a salad for a healthy meal.  Use the microwave instructions when the weather is too hot to grill.  Fire up the grill and follow the grill instructions when the weather is fine.  Either way, you'll end up with a great dinner!

Wild salmon fillets can be found in the freezer section at the Lost River Market & Deli. Fresh locally grown dill can be found in the produce section and at the Orange County HomeGrown Farmers Market when in season.

Microwave Instructions:

2 pounds salmon fillets (about 4)

¼ teaspoon kosher salt

4 sprigs fresh dill or 2 teaspoons of dried dill weed

4 slices fresh lemon

5 black peppercorns

¼ cup white wine or water

Arrange fillets (thickest parts to outside edge) in a rectangular microwavable dish, 11” x 7” x 1 ½.” Sprinkle fillets with salt. Place a dill sprig and a lemon slice on each fillet. Pour in wine and add peppercorns.

Cover tightly with plastic wrap, then poke a few holes in the plastic wrap to vent. Microwave on high for 8-10 minutes, rotating dish ½ turn after 4 minutes, until fillets flake easily with a fork. Let stand covered 3 minutes. Remove fillets from dish and serve with the Mustard Dill Sauce. (Recipe below.)

Grill Instructions:

Drizzle salmon fillets with a little olive oil.  Sprinkle with Kosher salt and freshly ground pepper.  Place on the grill.  Flip over halfway through cooking time.  Spread each fillet with Sweet Chili Sauce. Sweet Chili Sauce can be found in a bottle in the Asian section of the store. (Don't put the chili sauce on the fillets at the beginning because the grill will produce flare-ups.)  Continue to cook until salmon fillets are cooked through and can be flaked with a fork.  

MUSTARD-DILL SAUCE

1 Tablespoon sugar

1 Tablespoon chopped fresh dill or 2 teaspoons dried dill

2 Tablespoons Dijon mustard

2 Tablespoons vegetable oil

1 Tablespoon vinegar

Mix all ingredients well. Serve with warm poached salmon. (It tastes great with cold salmon too. I usually double this sauce recipe because it’s so yummy.)