1 tablespoon olive oil
1 tablespoon lemon juice
4 salmon filets, about 6 oz. each
Lemon Dill Sauce:
1 tablespoon stoneground mustard
1 teaspoon dry mustard
3 teaspoons chopped fresh dill (or 1 teaspoon dried dill)
1/4 cup mayonnaise (sugar free, if possible)
2 tablespoons lemon juice
Combine olive oil and 1 tablespoon lemon juice in small container and set aside.
Rinse salmon with cool water. Pat dry with paper towels. Brush with lemon-olive oil mixture and grill or broil to desired doneness. Be sure to place flesh-side toward heat, skin-side away from heat to prevent curling. Turn after about 7 minutes and cook to desired doneness.
While salmon cooks, prepare dill sauce by combining remaining ingredients in a small bowl.
Remove salmon to platter and serve with dill sauce on the side.
(Yields 4 servings)
1 serving: 20 g. fat (less after cooking), 1 g. total carb, 34 g. protein