Wild King Salmon with Dijon Dill Sauce
Serve with St. Supéry Syrah
The season for California king salmon runs from May through September.
With fish this fresh the preparation is best kept simple. The
tangy sauce pairs wonderfully with the Syrah._ cup olive oil
1 tablespoon grated lemon zest
6 5-ounce king salmon filets (or farmed salmon if king is not
available)
1-teaspoon kosher salt
1/2 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. Wild salmon is leaner
than farmed salmon and will dry out if overcooked. Serve with
the Dijon sauce.DIJON DILL SAUCE
1 cup crème fraîche (or sour cream)
3 tablespoons Dijon mustard
1 teaspoons fresh dill – chopped
1 teaspoon fresh lemon juice
1 teaspoon sugar
Combine all ingredients and refrigerate for 2 hours.
Serves 6
