Grilled Salmon With a Creamy 'tartar' Sauce

This is a delicious, easy summer salmon dish that gives you a lot of bang for your bucks. We liked it grilled, but you could also broil it in the oven, cook it in a non-stick skillet, or even nuke it! The creamy (faux) 'tartar' sauce is absolutely yummy and really complements the rich, flaky salmon. This dish is great either hot or cold.

• Ready In: 25 mins
• Serves: 2

Ingredients

• Creamy Tartar Sauce

• 1⁄3 cup creme fraiche
• 1  tablespoon  finely minced  gherkins or 1  tablespoon  cornichon
• 1  tablespoon  finely minced green onion
• 1 1⁄2 teaspoons  finely minced fresh dill
• 1 1⁄2 teaspoons Dijon mustard
• 1  teaspoon sweetened condensed milk
• 1⁄2 teaspoon fresh lemon juice
•  salt and pepper, to taste

• For salmon

• 2  salmon fillets or 2  steaks
• 1  tablespoon olive oil
• 1  tablespoon fresh lemon juice
• 1  teaspoon Dijon mustard
• 1  garlic clove, very finely minced
• 1⁄2 teaspoon dried oregano (I prefer the Mediterranean oregano)
•  salt and pepper, to taste

• Garnish

•  very finely-sliced green onion top

Directions

1. For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
2. For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
3. To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
4. To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.