Grilled Salmon
My most common grilling sauce is grabbing fresh basil, oregano, marjoram, sage, and garlic out of my herb garden. Dice the herbs stirring them into a quarter-pound of melted butter and paint the herb butter over the flesh of the fish before dropping it on the grill.
Sometimes for a change I will mix 1/8th cup of red chile powder into a ½ cup of mayonnaise and layer that over the flesh before dropping on the grill. Diced dill and mayo also is nice.
Another grill topping is a marinade of fresh ginger, sesame seed oil, soy sauce, Japanese seasoned rice vinegar and Chinese Five-Spice to taste.
