Vermont Castings

Lemon Dill Poach Grill

Combining the delicate cooking method of poaching, and the flavourful method of grilling all on your bar-b-q with this exquisite salmon dish.

Prep Time
Easy to do
Cook Time



    1. Apply oil to grill and preheat to 375 degrees F. Cut salmon into 6 equal portions. Combine remaining ingredients (except parsley and mint). Lay out two sheets of tin foil, each large enough to wrap three fillet pieces.
    2. Place a dollop on each piece of foil and spread around centre of foil with spoon. Place three fillets on the foil, and pour equal measures of remaining sauce over fish. Securely wrap both pieces of foil, folding tops and edges for a tight seal.
    3. Place foil packages on grill for 4 minutes. Turn, and cook for an additional 4 minutes. Carefully open foil packages, and using a spatula, transfer fish to oiled grill. Cook for 1 minute, turn, and cook for an additional minute. Transfer to plate or platter and place an intertwined sprig of parsley and mint on each portion.


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