2 Tbsp olive oil
4 (6-oz) salmon fillets, with skin
Salt and pepper
2/3 cup bottled clam juice
½ cup dry white wine
¾ cup crème fraîche or sour cream
3 Tbsp minced fresh dill
4 dill sprigs for garnish
Preparation: Serves 4
Preheat grill to medium.
Rub each salmon fillet with olive oil. Sprinkle with salt and pepper. Place salmon on grill skin-side down, close lid and cook for approximately 6 to 8 minutes, or until fillet is cooked through (flaky
in the center).
For Dill Sauce:
Combine clam juice and wine in small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 15 minutes. Reduce heat to medium. Quickly whisk in crème fraîche or sour cream. Simmer, stirring often, until slightly thickened, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
Remove salmon from grill. Spoon Dill Sauce onto individual serving plates and place salmon fillet on top of sauce. Garnish with fresh dill sprigs.