Grilled Lemon Mustard Salmon with Sour Cream Sauce
SALMON:
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 teaspoons Dijon mustard
1 clove Garlic — minced
1 pound Salmon fillet
SAUCE:
1/2 cup Sour cream
1 tablespoon Fresh dill
1 tablespoon Fresh chives
1 teaspoon Dijon mustard
1 teaspoon Lemon juice
In 8 inch square baking dish or large resealable plastic bag, combine oil, 2 T. lemon juice, 2 t. mustard and garlic; blend well. Add salmon; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning once or twice.
Meanwhile in small bowl combine all sauce ingredients, mix well. Cover; refrigerate to blend flavors.
Heat grill. When ready to barbecue, oil grill rack.
Place salmon, skin side down, on gas grill over medium – high heat or on charcoal grill 4 to 5 inches from medium-high coals.
Cook 10 to 17 minutes or until fish flakes easily with fork, turning once.
Cut into 4 pieces; serve with sauce. Serves 4.
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