Grilled Salmon with Dijon Dill Sauce

Serve with St. Supéry Semillon

½ cup olive oil
1 tablespoon grated lemon zest
6   7-ounce salmon filets
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Combine the olive oil, lemon zest, salt & pepper.  Rub the salmon with the mixture and let rest for about an hour.  Prepare a charcoal or gas grill and cook the salmon over hot coals until just done – 3 or 4 minutes per side. Serve with the Dijon sauce.

 

DIJON DILL SAUCE

1 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon fresh dill – chopped
1 teaspoon fresh lemon juice
1 teaspoon sugar

Combine all ingredients and refrigerate for at least 1 hour.

Serves 6