Scandinavian-style seared salmon with a creamy dill and roe sauce.
4 salmon fillets, skin-on and scaled with pinbones removed
2 tbsp canola oil
1 tbsp salt
Dill and roe cold sauce
½ cup mayonnaise
½ cup sour cream
juice and rind of 1 lemon
1 tsp dijon mustard
2 tbsp finely chopped fresh dill
2 tbsp salmon roe
1. Toss the salmon in the salt and oil and set aside for one hour.
2. Heat your barbecue to very hot and grill the salmon, skin-side down for about 5-6 minutes. It should still be a little raw at the top. Remove from the grill and rest for a few minutes.
3. For the cold sauce, combine all the ingredients in a bowl and mix to combine. Serve the salmon with the cold sauce.