Shelly's Recipe

Barbecued Salmon Steaks with Dill-Wine Baste

Category: Fish and Seafood

Dill-Wine Baste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tbsp dried dillweed
1 tbsp lemon zest -- freshly grated
1/4 tsp ground black pepper -- freshly ground
2 cloves garlic -- finely chopped
juice of 1/2 lemon

Grilled Salmon:
1 1/4 lb salmon steaks
Olive Oil Spray -- for grid
Lemon wedges -- for garnish

To make baste: Place all the ingredients in a medium bowl and mix well. Pour a little off into another smaller bowl and set it all aside.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it over ashen coals. Place the salmon skin side down over a drip pan for indirect cooking. Brush the flesh side of the salmon with the basting sauce. Cover and cook for 10-20 minutes, or until the flesh just turns opaque in the center, basting 2-3 times while cooking. Or, if using a hinged basket, turn with flesh side down for the last 3-4 minutes.

If using an electric grilling machine, place the salmon steaks on a hot grill, baste with a little of the sauce, cover and cook for about 2-1/2 minutes, then flip over the fish, baste a little more and cook for another 2-1/2 minutes or untl the fish is opaque and starts to flake. It should be firm yet moist. Be careful not to overcook or it will become dry and tough.

Put the steaks on a warm platter, season to taste, and drizzle on a little more of the reserved basting sauce. Serve immediately with lemon wedges and accompaniments.

Serves 2-4