1/2 tb Lemon juice
1/2 ts Salt
1/8 ts Cayenne
1 tb Vegetable oil
1 Shallot; finely minced
1/2 tb Dijon mustard
125 ml Yogurt
2 tb Mayonnaise
1/2 tb Lemon juice
1 tb Dill
Salt and pepper
4 Salmon steaks (150 g ea)
1 ts Salt
1 tb Lemon juice
Stir together 1/2 tablespoons lemon juice, salt, cayenne, and oil
in a small bowl.
In another bowl, stir until well-combined: shallot, mustard,
yogurt, mayonnaise, additional 1/2 tablespoons lemon juice, dill,
salt and pepper. Cover and store in refrigerator.
Rinse the fish under cold water and dry with paper towels. Cover
and keep in refrigerator until ready to cook. When ready, rub salt
and 1 tablespoon lemon juice into both sides of steaks. Let them
sit for about 10 minutes. Dry the fish with paper towels. Stir the
oil mixture and spread on fish. Grill until done, about 10 minutes,
turning once.
