Jan 5, 2007
Dilly Caper Salmon
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp minced fresh dill
- 1/2 tsp honey
- kosher salt
- cracked pepper
- olive oil
- 1 tbsp capers, drained
- 2 salmon fillets
- Combine the vinegar, lemon, dill, honey, 1/4 tsp salt, and 1/4 tsp pepper. Mix in 3 tbsp olive oil and the capers. Set aside.
- Heat the grill.
- Brush the salmon with olive oil and season with salt and pepper.
- Grill the salmon and then serve with the vinaigrette.
Recent Comments