Cis, these are the only ones in the archive for grilled salmon - forgot to look for "with dill" will check out in a minute -
Grilled Salmon with Chipotle-Cherry Glaze
(Cuisine at home, August 2003, Issue 40, p. 8)
Makes: Four 6-oz. Filets Total Time: About 4 1/2 Hours Rating: Intermediate
For the Jalapeño Lime Butter—
Combine:
1 stick (1/2 cup) salted butter, room temperature
1 T. minced fresh cilantro
1 T. jalapeño, seeded, minced
Juice of 1/2 lime
For the Cure—
Combine:
1/2 cup brown sugar
1/4 cup kosher salt
1 T. coarse black pepper
Rub Cure over:
4 filets (6 oz. each) fresh salmon
For the Glaze—
Puree:
1/2 cup cherry preserves
1/2 cup ketchup
1/4 cup chipotle chiles in adobo
1 t. minced fresh thyme
1/2 t. ground cumin
Juice of 1 lime
Salt to taste
Drizzle in:
3 T. olive oil
For the Salmon—
Marinate in; Grill:
1 cup Chipotle-Cherry Glaze
Serve with:
Jalapeño-Lime Butter
Reserved glaze
Grilled corn, potatoes, and scallions
Related Recipes:
Jalapeno-Lime Butter
Combine all ingredients for Jalapeño-Lime Butter in a small bowl using a rubber spatula or spoon. Initially, it won’t blend easily, but it will over time. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a log. Twist ends of the plastic wrap to seal, then chill or freeze until firm.
Combine brown sugar, salt, and pepper for the cure.
Rub cure generously over salmon filets and place on a baking sheet. Cover and chill for 4 hours.
Puree preserves, ketchup, chiles, seasonings, and lime juice for the glaze in a food processor or blender until smooth.
Drizzle in oil while machine is running. Process until slightly thickened and set aside. After 4 hours, remove the salmon from the cure and pat the filets dry with paper towels.
Marinate filets in about 2/3 cup of glaze for 15 minutes (reserve the remaining glaze for serving). Preheat grill to medium-high; clean the grates and oil them lightly when hot. Grill filets.
Serve the salmon with Jalapeño-Lime Butter, reserved glaze, and grilled vegetables.
Nutrition Information (Per 6 oz.):
558 calories 36% calories from fat 23g total fat 50g carb. 480mg sodium 1g fiber
Grilled Salmon
(Cuisine, June 1997, Issue 3, p. 29)
Makes: 4 Servings Total Time: 40 Minutes Rating: Intermediate
Mix Together for Fruit Salsa:
1/2 cup cantaloupe, diced
1/2 cup fresh pineapple, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup purple onion, diced
1 1/2 T. lime juice
1 T. light brown sugar, packed
1 T. fresh mint leaves, minced
1 t. jalapeño pepper, minced
1/2 t. kosher salt
1/4 t. lime zest, minced
Cut & Skin into Four 5-oz. Portions:
1 fillet of salmon
Dip in:
1 cup maple syrup
2 T. cracked mixed peppercorns
Related Recipes:
Fruit Salsa
Mix all ingredients for Salsa together.
Cut the fillet into serving portions before removing the skin. This will make skinning easier, with less chance of wasting good meat. Cut down to the skin through a tiny bit of meat. Now you have something to hold on to as you slice with the knife blade flat on the board. Fire up the grill. Then wrap some wood chips in aluminum foil for a smoke bag. Poke holes in the top of the bag and place it on the grill. You can crack the peppercorns with a mortar and pestle. Then combine them with the maple syrup.
Dip the fish pieces. When the grill is very hot, put the salmon on at a 45° angle. Then rotate it 90° after it’s cooked 1/4 way through for great grill marks. Halfway through cooking, flip the fish, keeping a 45° angle to the grill. You’ll rotate it again for the last bit of cooking to finish grill marks. Doneness can be checked with a thermometer. 130° is done. With practice, just poking the fish will tell you when it’s done. Garnish with lemon and lime slices, and the fruit salsa.
Nutrition Information (Per 5 oz. portion):
357 calories 23% calories from fat 9g total fat 31mg sodium
Grilled Salmon Salad Niçoise - will post this if you're interested.
Was it a particular recipe you're looking for? Between Lorraine and I, I think we have just about every salmon recipe ever created....