Big Ray's Lemony Grilled Salmon Fillets with Dill Sauce
Ingredients
- 2 lemons, ends trimmed and sliced thickly
- 4 (6 ounce) fillets salmon
- ½ cup water
- ⅓ cup lemon juice
- 1 ½ teaspoons cornstarch
- 4 teaspoons butter
- 3 lemon slices, cut into quarters
- 1 tablespoon snipped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon dried chervil
- 1 dash cayenne pepper
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Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
- Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.
Source
Original recipe: View Original