Salmon with Dill and Caper Sauce

Anchovy paste is available in tubes in the dairy section of many supermarkets. If you can’t find anchovy paste, substitute two anchovy fillets. Mash the fillets with the flat side of a knife until they’re the consistency of a smooth paste.

1⁄4 cup drained capers, chopped

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

2 teaspoons sugar

2 teaspoons anchovy paste

1 salmon fillet (2 pounds), with skin

1⁄4 teaspoon salt

lemon wedges

• Prepare outdoor grill for direct grilling over medium heat.
• In small bowl, mix capers, dill, lemon juice, sugar, and anchovy paste.
• With tweezers, remove any bones from salmon; sprinkle with salt. Place salmon in lightly oiled fish basket. Brush all of caper sauce on flesh side only.
• Place fish basket on grill. Cook salmon, turning once, until just opaque throughout, about 10 minutes. Serve with lemon wedges.
• Makes 8 main-dish servings.
• Prep: 10 minutes
• Grill: 10 minutes