Serves 4 with leftovers
|1||shallot, finely chopped|
|¼||cup chopped fresh dill|
|Grated rind and juice of 1 lemon, or more to taste|
|Salt and pepper,
1. In a mixing bowl, whisk the mayonnaise, shallot, dill, lemon rind and juice, salt, and
pepper. Stir well.
2. Reserve ½ cup of the mayonnaise for the
|3||pounds boneless salmon (skin on), cut into 7 pieces|
|Olive oil (for brushing)|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh dill|
|2||tablespoons chopped fresh thyme|
|Juice of 1 lemon|
1. Light a charcoal grill or turn a gas grill to medium-high.
2. Brush the salmon all over with olive oil and sprinkle with salt and pepper. On the flesh side, sprinkle with dill and thyme, pressing the herbs on so they adhere.
3. Brush the scallions with olive oil and sprinkle with salt. Lay the scallions on the grill crosswise to the grates so they don’t fall through. Grill, turning a few times, for 3 minutes or until they are tender and lightly charred. Transfer to a serving platter.
4. Place the salmon skin side up on the grill and cook for 4 minutes or until the salmon is half cooked. Turn the fish and cook skin side down for 3 to 5 minutes or until it is slightly rare in the center or cooked through, depending on how you like it.
5. Sprinkle salmon with lemon. Reserve 3 pieces of salmon for the salad. Serve the remaining salmon flesh side up with the lemon-dill mayonnaise.