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The Boston Globe

Food & dining

sunday supper

Recipe for grilled salmon with lemon-dill mayonnaise

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

MAYONNAISE

1cup mayonnaise
1shallot, finely chopped
¼cup chopped fresh dill
Grated rind and juice of 1 lemon, or more to taste
Salt and pepper,
to taste

1. In a mixing bowl, whisk the mayonnaise, shallot, dill, lemon rind and juice, salt, and
pepper. Stir well.

Continue reading below

2. Reserve ½ cup of the mayonnaise for the
salad.

SALMON

3pounds boneless salmon (skin on), cut into 7 pieces
Olive oil (for brushing)
Salt and pepper, to taste
2tablespoons chopped fresh dill
2tablespoons chopped fresh thyme
12scallions
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.

Lisa Zwirn

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