Enjoy your dinner with this grilled salmon accompanied by sauce made of mayonnaise, cilantro, capers and onion.
To broil salmon, place, skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as a guide.
Capers, which are available in small and large varieties, are flowr buds from a bush grown in the Mediterranean and Asia. The buds are sun-dried and then pickled in brine. If you prefer, chop large capers before adding them to the sauce.
Serve this salmon with grilled asparagus and new potatoes. Leave any small potatoes whole, and halve or quarter large ones. Blanch potatoes for 5 minutes. Toss the vegetables with a little olive oil and season them with salt and pepper. Spear the potatoes onto metal skewers. Place potato kabobs and the asparagus spears directly on the grill all around the salmon. Cook the vegetables along with the salmon, turning once.
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