Grilled Salmon with Gribiche Sauce Recipe

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For a light summertime meal, serve these beautifully grilled salmon fillets accompanied by this distinctive sauce. This nutritious salmon recipe can be made even healthier by discarding the yolk from the hard-boiled egg used for the sauce.
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Update Servings
  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 2 teaspoons dill - chopped
  • SAUCE:
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon capers
  • 2 sweet pickles - finely chopped
  • 1 egg - hard boiled and finely chopped
  • black pepper - fresh ground to taste
  • 1 tablespoon parsley - fresh and chopped
Container:grill, medium mixing bowl
15 mins
20 mins
35 mins
  • Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
  • Place rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
  • SAUCE: In a bowl, mix all of the sauce ingredients together. Adjust seasonings to your liking.
  • Just before serving, add in the parsley.
  • SALMON: Rub a thin coat of oil on salmon to prevent sticking.
  • Spinkle salmon with dill and add a slice of lemon to the top.
  • Grill salmon, flesh side down, for 5 minutes. Cover the salmon with foil after the five minutes and then continue to grill for 2 to 3 additional minutes.
  • To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done.
  • Remove the salmon from the grill and onto a serving platter.
  • Pour the gribiche sauce over salmon or serve it on the side. Serve immediately.
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