This dish is light and fresh and the buttermilk dressing gives it a little heartiness, when mixed together its a perfect combination!
Serves 8. You will need:
For the salmon: 1 2-3 pound salmon filet, sea salt, freshly ground pepper, 1/4 c olive oil, a handful of fresh mixed herbs (dill, fennel, chives, tarragon) Juice of 1 lemon
For the buttermilk dressing: 1 c buttermilk, 1 c mayonnaise, 1/2 c sour cream. 1/4 c rice wine vinegar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp celery salt, 2 dashes Tobasco, salt, freshly ground pepper, 1/3 c mixed herbs (chives, chervil, dill) chopped. salad greens
Wipe down your grill with olive oil. Heat it to high.
Season the salmon with salt and pepper. Drizzle the olive oil and pat down. Put the herbs on top of each fillet.
Cook the fillet skin side down (if yours has skin) with the cover closed for about 5 minutes. Turn over and cook for another 5 minutes with the cover on or until just cooked through. With a spatula remove the fish putting them on a platter and squeeze lemon juice over the fillets.
To make the dressing whisk together the buttermilk, mayonnaise, sour cream, vinegar, garlic powder, onion powder, celery salt, Tobasco, salt and pepper in a large bowl. Once mixed stir in the chopped herbs.
Serve the fillets on your serving platter, put your buttermilk dressing in a bowl on the side and enjoy!
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