Grilled Salmon With Green Sauce
|Vegetable oil||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated lemon zest||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced or crushed through a press|
|Fresh basil leaves||1⁄4 Cup (4 tbs), packed|
|Dill sprigs||1⁄4 Cup (4 tbs), packed|
|Parsley sprigs||1⁄4 Cup (4 tbs), packed|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Salmon steaks||2 Pound (Four 1/2 Pound Steaks)|
1 Preheat the broiler or start the charcoal. If broiling, line a broiler pan with foil.
2 In a small bowl, blend the oil, mustard, lemon juice, lemon zest (if using), garlic, salt and pepper. Measure out 1 tablespoon of the flavored oil to use as a basting mixture for the salmon; set aside.
3 In a food processor, mince the basil, dill and parsley. Add the spinach and puree. Add the yogurt and blend. With the machine running, drizzle in the flavored oil until the mixture thickens to mayonnaise consistency. Refrigerate until ready to serve.
4 Lightly brush the salmon steaks with half of the basting mixture. Grill or broil 4 inches from the heat for 6 minutes. Turn the steaks over, brush with the remaining basting mixture and grill or broil until the fish just flakes when tested with a fork, about 6 minutes.