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This could be fun. Okay, here’s my favorite. It’s Barbecue Salmon in Dill Sauce.
Dill Sauce:
1/2 Cup Sour Cream
1 Tsp Spicy or Brown Mustard
1/2 Tsp Dill Weed
Juice from 1/2 Lemon
Squeeze lemon juice over dill weed and let it set for on minute. Then mix in the remaining ingredients. Cover and leave at room temperature while cooking salmon.
Barbecue one side of the salmon. Right after turning over the salmon, brush the dill sauce over the top of the fish and continue barbecuing. Allow sauce to thicken to a soft crust on the top of the salmon while finishing to barbecue.
You’ll want to experiment with the time as some people like a thicker sauce and some like it thin.
Grind fresh pepper on the top before serving.
My favorite is baked salmon in teriyaki sauce with pineapple chunks on top. It gives a sort of sweet and sour taste.
Does Tuna Salad count?
My favorite, if you can get your hands on fresh tuna steaks is blackened tuna. Heat up an iron skillet with some olive oil and Cajun spices and toss the steaks in for just a couple minutes on each side.
I’m not much into lemon but you can add some fresh squeezed lemon over the top when done cooking.
I prepare the salmon before giving to my husband to grill. I make a marinade with soy sauce and ginger and fresh ground pepper. My mother likes it sweetened so she adds a little brown sugar. She’s tried honey once and it came out pretty good. Marinade the salmon for at least an hour. Overnight is too long because it makes the salmon too soft.
I split the marinade and keep a little bit to pour over the fish before serving.
Garnish with chopped green onions or toasted coconut.