In honor of Father's Day on Sunday, we went out and purchased "Weber's Real Grilling Cookbook" by Jamie Purviance.
There's something in this nicely photographed tome for every taste and mood, even your laziest.
This easy-peasy recipe (which must be good since it has "Goddess" in the title) only takes about 20 minutes to cook and prepare.
We call that perfect for a lazy summer evening meal.
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Yield: 4 servings
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1-inch thick
Extra virgin olive oil
Freshly ground black pepper
First, make the sauce: In a medium bowl, whisk the sauce ingredients.
Generously brush or spray the fillets with oil and season with salt and pepper to taste.
Grill, flesh side down, over direct high heat until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare.
Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the sauce over the fillets. Serve immediately.