Recipe - Grilled Salmon Steaks With Warm Tomato And Olive Vinaigrette

One fourth cup Mayonnaise
1 tablespoon Plain yogurt
2 teaspoon Mustard seeds
Pinch (or to taste) cayenne
pepper
1 One half teaspoon Ground cumin
One half cup Chopped fresh dill
Three fourths teaspoon Salt
1 tablespoon Lemon juice
6 Salmon fillets (6 oz. each,
skin on or 6 salmon steaks)

In large bowl, combine mayonnaise, yogurt, mustard seeds, cayenne, cumin,
dill, salt and lemon juice. (Can be made several hours in advance; cover
and refrigerate.) Add salmon to mayonnaise mixture and turn to coat
evenly. On barbecue grill over medium high heat (or under preheated
broiler), grill salmon, skin side up, for 3 to 4 minutes; turn and cook for
3 to 4 minutes longer or just until middle of salmon is opaque when pierced
with small knife. Transfer to serving platter or individual plates. Yield:
6 serving Typed in MMFormat by cjhartlin@email.msn.com Source: Homemakers
Magazine June 1999

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on May 25,
1999