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Grilled Salmon with Tartar Sauce

 Grilled Salmon with Tartar Sauce
Alice McGeoghegan from Devevan, California writes, “The original recipe for this dish is used every year at a Fourth of July barbecue in Fort Bragg, California. My husband, Bob, added some extra ingredients to come up with the best grilled salmon we've ever tasted.”
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup butter, melted
  • 1 cup lemon juice
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 2 to 3 teaspoons curry powder
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (5 ounces each)
  • TARTAR SAUCE:
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  • In a small bowl, combine the first 10 ingredients. Pour into a large
  • resealable plastic bag; add salmon. Seal bag and turn to coat;

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Grilled Salmon with Tartar Sauce (continued)

Directions (continued)

  • refrigerate for 30 minutes, turning occasionally. Meanwhile, in a
  • small bowl, combine tartar sauce ingredients; refrigerate until
  • serving.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Place salmon
  • skin side down on grill rack.
  • Grill, covered, over medium heat or 4 in. from the heat for 8-10
  • minutes or until fish flakes easily with a fork. Serve with tartar
  • sauce. Yield: 4 servings.
Nutritional Facts: 1 fillet with 2 tablespoons sauce equals 426 calories, 31 g fat (8 g saturated fat), 109 mg cholesterol, 641 mg sodium, 6 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.