Grilled Salmon

(serves 8)

    8 salmon steaks, cut 3/4 inch thick
    vegetable oil
    lemon juice
    salt and pepper to taste
    lemon wedges
Brush both sides of the fish with oil, sprinkle both sides with lemon juice and arrange the steaks in a well oiled hinged wire basket. Grill over medium coals for 5 to 6 minutes; brush the top surface with oil again, turn over and grill for 5 to 6 minutes more or until the steaks flake easily when checked with a fork. season with salt and pepper and serve hot, garnished with lemon wedges and dill cream sauce.

Dill Cream Sauce

    1 1/2 cups sour cream
    3 tablespoons fresh dill, minced
    2 scallions with 3 inches of green top
    1/4 teaspoon salt
Mix the sour cream and the dill, trim and mince the scallion and add it along with the salt to the sour cream. Stir well. This sauce may be served hot or cold.

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