Pan-grilled Salmon With Lime And Dill

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 2 -4 medium fresh salmon steaks, skins removed,no more than 1 1/2 inches thick
• nonstick cooking spray
• 3/4-1 cup mayonnaise
• 2 key limes (also called mexican limes)
• 1/2-1 teaspoon dried dill weed
• salt

Recipe

• 1 rinse salmon and pat dry. remove any bones that are sticking out.
• 2 rinse limes.
• 3 put 3/4 cup mayonnaise in medium bowl.
• 4 cut limes in half. ream juice of limes into bowl.
• 5 mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. if necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce with no lumps.
• 6 when mixture is smooth, add dill to taste. crumple between fingers before adding to release extra flavor. add salt to taste. mix until dill and salt are evenly distributed.
• 7 add salmon to mayonnaise-lime mixture.
• 8 prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
• 9 when pan is hot, carefully place salmon in pan. (if you are doing more than two steaks, you may need to do this in shifts, two at a time.) with a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
• 10 when salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
• 11 brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) salmon is done when opaque and firm all the way through the thickest part.
• 12 remove salmon from pan and serve while very hot!