1 salmon fillet, about 1½ pounds, cut into 4 pieces
1 tablespoon olive oil
½ teaspoon dried dill
¼ cup fresh dill
¼ teaspoon ground black pepper
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Dijon mustard
⅓ cup evaporated milk
2 teaspoons lemon juice
Preheat the grill.
Place the salmon on a large piece of heavy duty aluminum foil.
Rub both sides of salmon with oil.
Sprinkle with dried dill and pepper.
Fold the foil on top and seal tightly.
Grill the salmon using a medium heat, setting the grill at a distance of 4 inches from heat for
about 20 minutes.
Combine in a saucepan the chicken broth, cornstarch, mustard, evaporated milk, lemon juice
and fresh dill.
Cook over medium heat stirring constantly until thickened.
Arrange salmon on serving plates, spreading the sauce over.
You can combine this excellent plate with some other of our awesome recipes.