Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 6-24 hours
Cook Time: 10-15 min.
Difficulty: 1

I was suggested this idea by a friend of mine. I added dill, garlic, essence and volcanic lemon juice then adjusted the amounts of the other ingredients a bit to fit with our tastes and finally switched out green onions for sweet onions and parsley for cilantro. Also I did not have a rotisserie and did not feel like baking it, so I seared it. I was very impressed with how good this tasted and can not think of a better way to say thank you for the great idea than to post it on Cooking for Zo. Thanks so much for the idea!

Ingredients:
Salmon
2 salmon fillets
2 tbsp olive oil

Rub
2 tbsp sweet white onion (chopped)
2 tbsp fresh cilantro (picked of stems)
1/4 tsp fresh dill (chopped)
2 cloves garlic (minced)
1 tbsp balsamic vinegar
3/4 tbsp sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)

Topping
2 tbsp Italian volcanic lemon juice (over top)
2 tsp Unsalted butter

Rub
In a medium bowl, whisk together all rub ingredients except cilantro until mixed well.

Rub the fillets meat with rub, then sprinkle evenlt with cilantro and place in a seal able container letting refrigerate for 6-24 hours.

Topping
Melt butter in the microwave and then stir in lemon juice.

Salmon
Preheat grill to medium low. Coat fillets with olive oil on both sides and place fillets skin up on grill then turning heat to low. Close grill and cook for 3-5 minutes (depending on thickness of fillet, about 1 inch think will need 4 minutes per side.) Using a spatula flip the salmon so that it is skin down. Brush with lemon juice and butter mixture to season and keep moist. Close lid and cook an additional 3-5 minutes or until salmon is flaky.