Ingredients
2 salmon, fillets, (about 1 lb total)
2 tablespoons olive oil
1 teaspoon grated lemon, rind
2 tablespoons lemon, juice
1 tablespoon chopped fresh chives or 1 tbsp chopped green onion
2 teaspoons Dijon mustard
1 pinch salt
1 pinch pepper
For the Dill Sauce:
1 cup sour cream
2 tablespoons finely chopped cucumber
1 tablespoon chopped fresh dill or ½ tsp dried dill, weed
2 teaspoons minced fresh chives or 2 tsp minced green onion
2 teaspoons Dijon mustard
1 pinch salt
1 pinch pepper
Preparation
1Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours. 2Place 3 salmon fillets on top of each plank. 3In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon. 4Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork. 5Dill Sauce:Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper. 6Serve planks on platter with dill sauce.
