Grilled Salmon and Tartar Sauce

Freshly grilled salmon needs only a little oil and lemon because a preheated, hot grill seals in the natural juices.

Ingredients

6 salmon filets, about 8 ounces each
Olive oil
Salt and Pepper
Juice from 2 lemons

Spicy tartar sauce:
2 cloves garlic
1 2-3 inch piece celery
1 2-3 inch piece cucumber, seeded
6 sprigs fresh cilantro
4 ounces fat-free cream cheese
4 tablespoons light mayonnaise

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1/2 teaspoon fresh lemon juice
4 scallions, sliced (green and white part)
1 tablespoon pimento, juices drained

1 tablespoon capers
2 hard boiled egg whites, diced
2 tablespoons pickled jalapeño chilies
Salt and Pepper

Garnish
Lemon wedges

Directions

Put the garlic, celery, cucumber, and cilantro in a blender or food processor fitted with the metal blade and process to mince. Add cream cheese, mayonnaise, and lemon juice and blend again.

Stir in the scallions, pimento, capers, egg white, and jalapeño chilies by hand. Season to taste with salt and pepper.

Preheat a gas or charcoal grill to make a hot fire. Rub the salmon with olive and season with salt and pepper. Dampen a cloth with oil and using tongs, wipe the grill surface. Place the rack about 5 to 6 inches from the heat.

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Place filets on the grill, brush with lemon juice, and cook until the edges begin to turn opaque, about 4 to 5 minutes. Using a spatula, carefully turn the fish and grill on the opposite side 3 to 4 minutes. Brush again with oil and lemon juice.

Serve the salmon with Spicy Tartar Sauce, fresh lemon wedges, and grilled vegetables.

Makes 6 servings