Ingredients
One 3-4 lb deboned salmon fillet, skin removed
2-fresh lemons, sliced thinly
2 sprigs fresh dill or 1/2 teaspoon dried
1-cup sun-dried tomatoes, sliced julienne
2-cups sour cream
Salt and pepper, to taste
Aluminum Foil
Parchment Paper
Preparation
Lay a piece of aluminum foil, large enough to completely wrap the salmon fillet on a flat surface. Place a piece of parchment paper on the foil so that the salmon does not touch the foil. Lay the sliced lemon pieces on the paper and place the salmon fillet on top. Lay the fresh dill or sprinkle dried dill on the fillet. Distribute the sun-dried tomatoes over the surface. Spread the sour cream over the salmon and salt and pepper, to taste. Cover with another piece of parchment paper and completely wrap the fillet in the foil. Seal tightly to avoid seepeage. Place on a preheated gas grill that is set to medium heat or over indirect coals on a convential grill. Grill 15-18 minutes or until sour cream is heard to be bubbling. Remove and allow to rest several minutes. Serve hot.
