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Pasta, Seafood and Eggs:
Grilled Citrus Salmon

from From Portland's Palate...
A Collection of Recipes from the City of Roses


INGREDIENTS:
1-1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 teaspoon dried basil
1 teaspoon dried dill
2 teaspoons capers
3 pounds fresh salmon fillets
TO PREPARE:

In a small sauté pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers.  While stirring, bring to a boil.  Reduce heat and simmer for 5 minutes.

Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan.  Pour sauce evenly over fish.

Place fish on grill and cover with a lid.

Barbecue over medium-hot coals for 10 to 12 minutes, depending on thickness of fillets.  Fish will be flaky and light pink in color when cooked.

SERVES 6



Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364.

The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.
 

   

 
 

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