Entrée

Here is simple grilled salmon dressed up with a strongly flavored sauce that complements the natural oiliness of the fish. And unlike many sauces recommended for fish, this one is very low in fat. (Salmon is full of healthful omega-3 fatty acids and certainly does not need to be cooked with butter or served with any additional fat.) I much prefer salmon fillets to bony salmon steaks, and I like them to be moist when cooked, never dry.

Food as Medicine
Salmon is an excellent source of heart-healthy omega-3 fatty acids. Choose wild-caught Alaskan salmon to avoid potential contaminants in farm-raised fish.

4 salmon fillets (about 6 ounces each)
1 lemon, cut in half
Salt and freshly ground black pepper to taste

SAUCE
1/2 cup Dijon mustard
1 teaspoon extra virgin olive oil
3 tablespoons chopped fresh dill, or
1 tablespoon dried dill
1 handful chopped fresh basil

1. Rinse the fillets under cold running water and pat them dry. Squeeze the juice from 1/2 lemon over the fillets, then season them with salt and pepper.
2. Preheat grill or broiler.
3. Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in a small bowl. Add the basil and the juice from the other 1/2 lemon, mixing well.
4. Grill the fish on high heat or broil until desired doneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

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