Serves: 6
Total Calories: 540

1 1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon style mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 teaspoon dried basil
1 teaspoon dried dill
2 teaspoons capers
3 pounds fresh salmon fillets

In a small sauté pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes.

While sauce is still hot, brush on fish. Place salmon fillets skin-side-down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour remaining sauce evenly over fish. Place fish on grill and cover with a lid. Barbecue over medium-hot coals for 10–12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

Note: May wrap fish in foil and bake in 350° oven for 15–20 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 540
Calories from Fat: 270

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