Ingredients
1/2
cup mayonnaise
1/4
cup chopped fresh cilantro
2
tablespoons drained capers
2
tablespoons finely chopped red onion
1
tablespoon lemon juice
1
cup purchased Italian salad dressing
2
tablespoons lemon juice
1
cup coarsely chopped fresh cilantro
1 1/2
lb. salmon fillets (with skin)
1/4
to 1/2 teaspoon coarse ground black pepper
Preparation
GRILL DIRECTIONS: In small bowl, combine all sauce ingredients; mix well. Refrigerate while preparing salmon.
In shallow nonmetal dish, combine salad dressing, 2 tablespoons lemon juice and 1 cup cilantro; mix well. Add salmon; turn to coat. Cover; refrigerate at least 4 hours to marinate.
Meanwhile, heat grill. When ready to grill, remove salmon from marinade; reserve marinade. Place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Sprinkle with pepper; cover grill. Cook 12 to 15 minutes or until fish flakes easily with fork, brushing once or twice with reserved marinade. Discard any remaining marinade.
To serve, carefully remove skin from salmon; discard skin. Serve salmon with sauce. If desired, garnish with lemon wedges and cilantro.
