Seafood Steward

"Almost Cajun" Salmon (Serves 4)

1 Cup mayonnaise
2 Tbsp. Garlic, minced
2 Tbsp. Cajun's Choice Blackened Seasoning
1 Tbsp. Lemon zest
2 Tbsp. Lemon juice
1 dash white vermouth
Chopped cilantro or parsley for garnishes
4 six to eight ounce Copper River salmon fillets, boneless and skinless

Combine all ingredients to use as baste, except garnish. Thoroughly coat both sides of the salmon fillets. Grill over medium-high heat, basting occasionally. This baste works equally well for sauteing, baking, or broiling.

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