Seafood Steward

Garlic and Dill Aioli

1 Cup Mayonnaise
2 Tbsp. fresh garlic, finely minced
2 Tbsp. fresh lime juice and zest
1 tsp. dried dill weed
1 tsp. Tabasco sauce
1 dash of white vermouth (any brand is fine)
Black Pepper to taste - salt not needed

Combine above ingredients and use as a baste on Copper River King or Sockeye salmon with the following cooking methods:

TO SAUTE: Heat dry saute pan to medium high. Paint mixture on all sides of fillet, noting dark lined side of fillet is to be placed UP on grill. Turn once during cooking while continuing to baste with Aioli.
(See *cooking time below)

TO GRILL: Using a clean, hot, **seasoned grill, paint mixture on all sides of fillet, noting dark lined side of fillet is to be placed UP on grill. Turn once during cooking while continuing to baste with Aioli.
(See *cooking time below)

TO BAKE: Pre-heat oven to 400 degrees. Thickly paint mixture on all sides, noting dark lined side (skin side) is to be placed down on baking sheet. Place sheet in middle of oven. Bake approximately 14-16 minutes.

*COOKING TIMES - As a rule, cook 8-10 minutes per inch of thickness (at thickest part) of the fillet, or approximately 4-5 minutes per side.

**SEASONED GRILL - Start with clean grill surface. To season it can be oiled, sprayed with non-stick spray, or wiped one direction with the cut side of a raw potato while grill surface is hot.

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