GRILLED SALMON

This is a very simple yet elegant dish. You can whip it up in less than a 1/2 hour. Feel free to broil or saute the salmon instead of grilling.

4 salmon steaks (preferably wild caught--not farm raised),
approximately 4 oz. each
Olive oil or cooking spray
Salt & pepper, to taste
4 Tbls. sour cream & chive dip (I use Anderson Erickson brand), plus extra to serve at table.

Preheat grill to medium heat. Lightly coat a double thickness of aluminum foil with olive oil or cooking spray. Place salmon steaks on foil, skin side down. Lightly coat tops of salmon with a bit of olive oil or cooking spray, and season with salt & pepper. Place foil/salmon on grill, & lower lid. Grill for approximately 4 minutes, then carefully turn salmon over. (Often the skin will remain on the foil; that is fine.) Lower lid & grill another 2-3 minutes. Carefully turn salmon again, and grill another 1-2 minutes or till almost done. When salmon has begun to brown a bit & is cooked through but not quite flaky, spread a dollup of the chive dip over each steak. Cover lid, & cook 1 additional minute. Total grilling time is usually 8-10 minutes.
Serve immediately with extra dip, if desired.

* Note: You can make your own dip by chopping chives or green onion tips & mixing with lite or non-fat sour cream. If desired, add dill, lemon juice, and/or garlic salt. Make early in day, & refrigerate for at least 3 hours to allow flavors to blend.