Summertime is all about easy living — spending time outdoors with those you love. Plan to make side dishes ahead of time while grilling the main dish outside. Everyone can enjoy our Grilled Salmon with Fresh Lemon & Dill Remoulade (see below), and our PreCODE and ReCODE members have access to recipes for, Avocado & Snap Pea Salad and Summer Strawberry Rhubarb Crisp.

Grilled Salmon With Fresh Lemon & Dill Remoulade


Try our simple Grilled Salmon with Fresh Lemon & Dill Remoulade for your next backyard barbeque.

Wild-caught salmon is a great source of omega-3 fatty acids, naturally low in mercury, and easy to prepare. For those new to wild-caught salmon, it has a slightly earthier taste than its milder-farmed counterpart and is also deeper in color. It’s typically cut into filets with skin on one side, and many people consider the crispy cooked salmon skin to be a delicacy. We prefer that you avoid farmed salmon, which is typically higher in environmental and organic pollutants.

Yield: Four (4 oz) Servings


● Look for wild-caught fresh or flash-frozen fish

● The best choice is wild-caught from the Pacific

● Other good choices: Alaskan Sockeye, King Coho, Keta, and Pink

● When grilling, remember to use lower heat to avoid charring (advanced glycation end products) which are associated with negative health effects.

● The Environmental Defense Fund, Monterey Bay Aquarium Seafood Watch, and the Environmental Working Group all offer tools that can help when trying to source the least toxic seafood.


● 4 (4 to 5-ounce) salmon fillets, skin on
● Avocado oil or spray for grilling
● Salt and pepper to taste
● Lemon and fresh parsley for garnish
● Fresh Lemon & Dill Remoulade (recipe below)


1) Clean your fish fillets with water and pat dry on both sides.

2) Turn the grill on to medium heat. When the grill is hot, brush or spray the grate with avocado oil.

3) Add the salmon to the grill, flesh side down, and sear for about three minutes.

4) Flip with a spatula and sear the skin side for three to five minutes.

5) When the flesh side of the salmon feels firm to the touch, it is ready.

6) Searing time will depend on the thickness of your fillet. Check and make sure the inside is opaque, not pink.

7) Remove the salmon from the grill and let it rest on a serving platter for another two to three minutes. Sprinkle with salt and pepper and a squeeze of lemon juice.

8) Serve with a lemon slice, fresh chopped parsley, and Fresh Lemon & Dill Remoulade


Fresh Lemon & Dill Remoulade


Try our simple Grilled Salmon with Fresh Lemon & Dill Remoulade for your next backyard barbeque. While remoulade and aioli share many similar ingredients like egg, lemon, and garlic, there are notable differences that make remoulade a versatile condiment with a tangy kick!

Remoulade often includes ingredients like capers, whole grain or Creole mustard, herbs, and a little heat from cayenne or hot sauce. As such, you’ll find it used in Southern dishes, alongside grilled fish, or even as a dipping sauce for assorted raw vegetables called crudites.

Yield: 28 (1 Tbsp) Servings


● For this recipe, you will need an immersion blender or high-speed blender, a knife, a cutting board, and a medium mixing bowl.

● If you’re not acclimated to the bitterness of high polyphenol EVOO, you may use a lower polyphenol count or 1/2 cup of high polyphenol EVOO and 1/2 cup avocado oil.


● 1 cup high polyphenol extra virgin olive oil (EVOO)
● 1 large pastured egg
● 1 tbsp fresh lemon juice, or more to taste
● 1 tsp Dijon mustard
● 2 cloves of garlic, minced
● 1/4 tsp sea salt
● Cayenne pepper or hot sauce, to taste
● Black pepper, to taste
● 1 tbsp fresh dill
● 1/2 cup dill pickles, such as Bubbie’s Kosher Dill Pickles, finely minced
● 1 tbsp capers


1) Pour EVOO into a medium mixing bowl.

2) Add egg, lemon juice, garlic, and salt.

3) Using an immersion blender or high-speed blender, puree for 30 seconds or until the ingredients are emulsified and creamy.

4) Using a whisk or large spoon, combine the remaining ingredients in the bowl and mix well.



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