Salmon with Cream Sauce

• 3/4 cup (175 ml) chopped fresh dill
• 1/4 cup (50 ml) chopped green onion
• 2 tbsp (30 ml) lemon juice
• 2 tsp (10 ml) finely grated lemon zest
• 1 clove garlic, minced
• 3/4 tsp (4 ml) each salt and pepper, divided
• 1/4 cup (50 ml) olive oil
• 1/2 cup (125 ml) light sour cream
• 4 salmon fillets, about 125 g each

Place the dill, green onion, lemon juice, lemon zest, garlic and 1/2 tsp (2 ml) each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until well combined. Divide the mixture in half. Stir one portion with the sour cream; set aside. Season the salmon with the remaining salt and pepper. Brush the remaining dill mixture over the salmon.

Select the "Fish/Seafood" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the salmon on the grill and close the lid.

Cook until the indicator light has changed to the colour yellow. Serve the salmon with the reserved sour cream mixture on the side.

Tips: Removing the salmon during the yellow stage of cooking results in a restaurant quality salmon fillet with a slightly coral and moist center. For an elegant dinner, serve the salmon with steamed baby potatoes and wilted leafy greens such as Swiss chard or spinach.