Salmon Appetizer for Twelve
by
AndiatBettyCrocker
9/4/2010 8:00:00 AM
This simple recipe for grilled salmon is the perfect appetizer to bring to an outdoor party. Nearly everyone loves salmon and you can grill it ahead and then refrigerate it until serving time. It looks and taste delicious and I guarantee you will get requests for this recipe. I usually triple the recipe and start with about 1 ½ pounds of salmon fillet. If you have leftovers (and Jack and I always hope we do), you can use it in sandwiches or on a salad.
Peppered Salmon With Dill-Caper Sauce
Prep Time: 25 Min
Start to Finish: 1 Hr 25 Min
SALMON
1/2 lb. salmon fillet
1/4 teaspoon Dijon mustard
3/4 teaspoon coarse ground pepper
1/2 teaspoon mustard seed
Fresh dill sprigs, if desired
SAUCE
1 tablespoon drained capers
1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill weed
2 tablespoons sour cream
2 teaspoons mayonnaise
1 teaspoon milk
2 or 3 drops hot pepper sauce
BREAD
24 slices cocktail rye or sourdough bread
1. Heat grill. Place salmon, skin side down, on work surface; spread top with mustard. In small bowl, combine pepper and mustard seed; mix well. Sprinkle over mustard; press into salmon.
2. When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or tent with foil. Cook 10 minutes or until fish flakes easily with fork. Refrigerate salmon for at least 1 hour or until cold..
3. Meanwhile, in small bowl, combine all sauce ingredients; blend well.
4. Carefully remove skin from salmon, leaving salmon in one piece. Place on serving plate, mustard side up. Garnish plate with fresh dill. Serve with sauce and bread slices.
12 servings
Tags:
peppered salmon with dill-caper sauce, Dill-Caper Sauce, grilled salmon, cold appetizers, dill, appetizers for a crowd
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