Ingredients
1/2 cup butter, melted1 cup lemon juice1/4 cup minced fresh basil or 4 teaspoons dried basil1/4 cup reduced-sodium soy sauce1/4 cup Worcestershire sauce4 garlic cloves, minced2 to 3 teaspoons curry powder2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon pepper4 salmon fillets (5 ounces each)TARTAR SAUCE:1/2 cup mayonnaise1 tablespoon finely chopped green onion1 tablespoon lemon juice1/2 teaspoon dill weed1/2 teaspoon ground mustard1/4 teaspoon paprika1/4 teaspoon pepper
Preparation
In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.
