Grilled Salmon With A Creamy 'Tartar' Sauce - cooking recipe

Ingredients

Creamy Tartar Sauce
1/3 cup creme fraiche
1 tablespoon finely minced gherkins or 1 tablespoon cornichon
1 tablespoon finely minced green onion
1 1/2 teaspoons finely minced fresh dill
1 1/2 teaspoons Dijon mustard
1 teaspoon sweetened condensed milk
1/2 teaspoon fresh lemon juice
salt and pepper, to taste
For salmon
2 salmon fillets or 2 steaks
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, very finely minced
1/2 teaspoon dried oregano (I prefer the Mediterranean oregano)
salt and pepper, to taste
Garnish
very finely-sliced green onion top

Preparation

For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.