Ingredients

• 2 garlic cloves
• 1-1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon Dijon mustard
• 2 dashes cayenne pepper
• 1 teaspoon dried basil leaves
• 1 teaspoon dried dill
• 1 tablespoon capers
• 24 ounces salmon filet

Preparation

1. Crush the garlic.
2. In a small saucepan, combine all the ingredients except the salmon. Heat to a boil, and then reduce the temperature to low and cook for 5 more minutes.
3. Meanwhile, preheat grill. Place the salmon, skin side down, on a sheet of foil slightly larger than the fish. Fold up the edges so the sauce stays with the salmon on the grill. Place the foil and fish on the grill. Top the salmon with the sauce prepared above.
4. Cover the grill and cook for 12 minutes or until salmon is cooked. (Do not flip salmon). Cut the salmon into 6 servings.

Helpful hints

• Recipe was calculated with farmed Atlantic salmon. Wild Alaskan salmon is slightly lower in fat and slightly higher in potassium and phosphorus. Both are acceptable healthy choices for a kidney diet.
• You can also cook this recipe in the oven at 350°F for 10 to 15 minutes until done. A good rule of thumb is to allow 10 minutes for each inch of fillet thickness.
• If you are on a lower protein diet adjust portion to match your meal plan.