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:
- 25mins
- Ingredients:
- 16
- 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
- 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.
- 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.
- 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.).
- 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.
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Reviews
-
I really enjoyed the sauce for the salmon. The salmon was easy to make(I cooked in a skillet). Thanks! -
I really love the taste of the grilled salmon, but found that it got a bit dry. I found that the tartar sauce went very well with the fish. -
We grilled this and it was very good. A very light but yet fancy summer evening dinner. The descriptions are easy to follow and the ingrediants are very nicely combined. I will use the fake tartar more often with other types of fish or even as a dip. Next time i will though not use the garlic and use basil instead og oregano, that is the only reason i gave 4 instead of five stars. Good luck in the contest! Made for RSC#14
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
