Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
- Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
- Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
- Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
- When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams
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Sahadat Hossen
[email protected]I'll definitely be making this again!
R Burd
[email protected]This recipe was a hit with my family!
Ramjan khan Khan
[email protected]This was the best salmon I've ever had!
Stacey Wojnowicz
[email protected]I loved this recipe!
Saurabh Lodhi
[email protected]This salmon was delicious!
Rinat Rafikov (Lag3689)
[email protected]This was a great recipe! The salmon was cooked perfectly and the mustard-dill sauce was delicious. I'll definitely be making this again!
mthobic creid
[email protected]I'm not a huge fan of salmon, but this recipe was really good! The mustard and the garlic gave it a lot of flavor, and the skin was perfectly crispy. I'll definitely be making this again.
Hemal Tharinda
[email protected]This salmon was delicious! The mustard and the garlic gave it a lot of flavor, and the skin was perfectly crispy. I served it with roasted potatoes and green beans, and it was a hit with my family.
judy lusk
[email protected]I made this salmon last night and it was so good! The mustard and the garlic gave it a lot of flavor, and the skin was perfectly crispy. I'll definitely be making this again.
Pithu Pithu
[email protected]This was a great recipe! The salmon was cooked perfectly and the mustard-dill sauce was delicious. I served it with roasted potatoes and green beans, and it was a hit with my family.
Qlsalwlw qiaisi
[email protected]I love how easy it was to make this salmon. It only took about 30 minutes, and most of that time was just waiting for the salmon to cook. The mustard and the garlic gave it a lot of flavor, and the lemon added a nice brightness. I'll definitely be ma
jennifer gunderson
[email protected]This salmon dish is a real winner! The mustard and the garlic give it so much flavor, and the skin gets so crispy. I've made it twice now, and both times it's been a hit with my family and friends.