CLASSIC SALMON FILLET

Makes 4-6 servings

Sandra Harper

This is an excellent recipe that can be used on the grill or in the oven.

ingredients

1 Salmon Fillet (Skin on or off; boned; long or short; wild or farmed)
2 to 4 Lemons
2 to 4 Onions (Sweet Onions preferred)
Fresh Dill (Grassy fragrant stuff – not the stems/seeds stuff)
Salt and Pepper – to taste
Butter
White Wine (more for drinking than cooking) Wide Foil (suitable for the BBQ – enough to wrap the fillet)

1
Layout out enough Heavy Duty Foil on counter to cover the salmon (2 x the length of fillet. Rub enough butter on the foil as to where the fillet will cover. Cut all the lemons into thin 1/8” slices (discard ends). Cut all onions into thin 1/8” slices (don’t cry). Alternate the lemons and onions on the foil to provide a base for the salmon fillet. Put the Salmon Fillet on this layer skin down (or if skinless – either way will do). Alternate the lemons and onions on top of the salmon fillet – salt and pepper to taste. Cover the lemons and onions with whole sprigs of fresh dill (or sprinkle with dry dill). Sprinkle with a little wine (about 1/2 Cup – drink the rest). Seal up the Foil around the fillet at the end and sides for a tight fit.
2
GRILL: Put directly on the hot BBQ. About 15 minutes per side. OVEN: 350° for 30 min. oven. You really can’t overcook it (although check to make sure it’s done). Move lemons to side. Serve salmon and onions with your favourite sauce and wild rice.

Source: Diane Williams