Grilled Salmon with Herbed Tartar Sauce

This three-ingredient tartar sauce can dress up any cooked frozen fish.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 4
 

Ingredients

SAUCE

1/2
cup mayonnaise
2
tablespoons chopped fresh herbs (basil, dill, chives and/or parsley)
1/4
teaspoon Worcestershire sauce

SALMON

2
tablespoons olive or vegetable oil
1
tablespoon lemon juice
4
(6-oz.) salmon fillets
1/8
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: Heat grill. In blender container or food processor bowl with metal blade, combine tartar sauce ingredients; blend at high speed until well mixed, stopping often to scrape down sides. Place in serving bowl; refrigerate.
  • 2 In small bowl, combine oil and lemon juice; mix well.
  • 3 When ready to grill, brush salmon fillets with lemon mixture; sprinkle with salt and pepper. Carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve with herbed tartar sauce.
  • 1 GRILL DIRECTIONS: Heat grill. In blender container or food processor bowl with metal blade, combine tartar sauce ingredients; blend at high speed until well mixed, stopping often to scrape down sides. Place in serving bowl; refrigerate.
  • 2 In small bowl, combine oil and lemon juice; mix well.
  • 3 When ready to grill, brush salmon fillets with lemon mixture; sprinkle with salt and pepper. Carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve with herbed tartar sauce.

EXPERT TIPS

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Expert Tips

To broil, place food on broiler pan and broil 4 to 6 inches from heat using time provided above as a guide.

Foods cooked on a covered grill take on a light woodsy taste and smoky flavor when dampened wood chips are scattered over hot coals. Hardwoods or fruit woods are the best types to use. Avoid cedar, fir, pine, spruce and eucalyptus, which give food an unpleasant resinous taste. Choose from the following: Fruit Woods-- Delicate and sweet. Best for poultry, seafood and pork. Grapevine--Delicate and sweet. Best for delicate fish or poultry. Hickory--Popular, intense and smoky. Best for robust food such as ribs, poulty, beef. Mesquite--Light, clean and woody. Best for meats compatible with strong flavor, such as beef, chicken and swordfish. Nut Woods-- Delicate and sweet. Best for poulty and dark fish such as tuna. Oak--Mellow and fresh. Best for meats compatible with strong flavor, such as steak, prk, chicken and salmon.

Wood chips are available at some grocery or kitchen specialty stores and can be mailordered from grill manufacturer's supply catalogs. A handful of soaked chips sprinkled over the briquetes just before cooking is a good starter amount for moderate flavor. For use with a gas grill, place wood chips in disposable 6x4-inch foil pans to prevent accumulated ash from clogging vents.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
570
(
Calories from Fat
410),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
7g,
7%
),
Cholesterol
140mg
140%;
Sodium
330mg
330%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
6 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.