<Grilled salmon>

Grilled Salmon
with dill-caper sauce

Servings: 6 persons

6 filets of salmon (8-10 oz.)

Seasoning Mix for Salmon:

1 1/4 teaspoons salt

1 teaspoon onion powder

1 1/2 teaspoons paprika

1/2 teaspoon cayenne

1/4 teaspoon white pepper

1/4 teaspoon black pepper

3/4 teaspoon garlic powder

1/4 teaspoon dry mustard

3/4 teaspoon oregano

3/2 teaspoon thyme

3/4 teaspoon rosemary

3/4 teaspoon basil

Lemon-Dill Butter:

3 oz. unsalted butter

1 teaspoon minced onions

1/2 teaspoon minced garlic

1/2 teaspoon dry dill

3 teaspoons capers

juice of 1/2 lemon

salt and white pepper

Seasoning Mix :

Mix all dry ingredients and set aside.

Lemon-Dill Butter:

In a hot skillet saute onions and garlic with table spoon of butter

When translucent, add the rest of butter and all other ingredients.

Cook for 3 minutes at medium heat.

Set aside and keep warm.

Cooking of Salmon :

Cover salmon filets with seasoning mix and shake excess of filet.

Heat heavy skillet until oil starts smoking and sear the filets on both sides.

If the skillet is not big enough, do 2 or 3 at a time.

Finish salmon filets on baking sheet in oven for 5 - 7 minutes at 450 degrees.

Do not over cook (medium rare) .

After filets are cooked to your liking, set filets on hot plates and cover with lemon dill butter.

Garnish with lemon.

Rudi recommends to serve salmon on sauerkraut or with spinach and boiled potatoes.