Hadden’s Grilled Salmon Fillets with Dill Sauce

Serves 4 to 5 for dinner or 10 to 12 as an appetizer

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced fresh dill or 2 teaspoons dried
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon red pepper
1 1/2 pounds of salmon filets
2 tablespoons olive oil
“Chef Paul Prudhomme’s Magic Seasoning Blend”
( Emeril Lagasse’s “Southwest Spice works also)

Prepare Salmon fillets by cutting the fillet into pieces 2 to 3 inches wide creating individual servings.

Fire up the grill and get it hot. (Be sure to wipe cooking surface down with oil just prior to placing filets on grill)

Brush both sides of the individual pieces if Salmon fillet with oil. Sprinkle “Chef Paul Prudhomme’s Magic Seasoning Blend” for meat over all surfaces of fillets. (just a little seasoning provides great flavor)

Place seasoned fillets on oiled grill for 4 to 5 minutes and turn. Continue to grill fillets for another 3 to 4 minutes or until firm and the center is opaque.

Dill Sauce-In a small bowl, combine mayonnaise, sour cream, dill, parsley, lemon juice and red pepper. Refrigerate until serving time. (best if prepared a couple of hours in advance)

As an appetizer cut fillets in half again prior to grilling and as you remove them from the grill arrange on a bed of lettuce around the bowl of Dill Sauce.

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