Taste Canada: Grilled Salmon with Tarragon Mayonnaise from Canada's Favourite Recipes

Excerpted from Canada's Favourite Recipes (Whitecap Books) by Elizabeth Baird and Rose Murray. Photos by Tracey Kusiewicz.

Grilled Salmon with Tarragon Mayonnaise
Makes 8 servings

Salmon-w-Tarragon-Mayo-300.jpgSalmon has always been a favourite fish with Canadians from coast to coast. Put on the barbecue, it is an unbeatable hit with a summer crowd. This method of grilling it slowly over low heat leaves the cook free to join the guests for drinks and appetizers. Pictured with Tarragon Mayonnaise (recipe follows) and Edna Staebler's Bean Salad (page 172).

3 lb (1.5 kg) wild salmon fillet or fillets (with skin)
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) each chopped fresh tarragon and parsley
1 tsp (5 mL) grated lemon zest
1 tbsp (15 mL) fresh lemon juice
salt and freshly ground black pepper

Divide the skinless side of the fillet into 8 portions by cutting down almost to the skin, but not through it. Place the fillet skin-side down in a shallow glass dish. In a small bowl, combine the oil, tarragon, parsley, zest and lemon juice. Brush over the salmon and let sit at room temperature for at least 5 minutes or up to 30 minutes.

Place the fillet, skin-side down, on a greased grill over low heat and sprinkle with salt and pepper; close the lid and grill until the fish is opaque and flakes easily when tested with a fork, about 30 minutes. Insert a spatula between the skin and each portion of fish, removing the fish and leaving the skin on the grill. (When the grill cools, it will come off easily.)

Tarragon Mayonnaise
Makes about 1 cup (250 mL)

3/4 cup (175 mL) mayonnaise
2 tbsp (30 mL) sour cream
1 tsp (5 mL) grated lemon zest
1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) chopped fresh tarragon
1 tbsp (15 mL) snipped fresh chives
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

In a small bowl, whisk together the mayonnaise, sour cream, lemon zest and juice. Stir in the tarragon, chives, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)