Pan-Grilled Salmon With Lime And Dill

• 2 -4 medium fresh salmon steaks, skins removed,no more than 1 1/2 inches thick
• nonstick cooking spray
• 3/4 - 1 cup mayonnaise
• 2 key limes (also called mexican limes)
• 1/2 - 1 teaspoon dried dill weed
• salt

1. Rinse salmon and pat dry. Remove any bones that are sticking out.
2. Rinse limes.
3. Put 3/4 cup mayonnaise in medium bowl.
4. Cut limes in half. Ream juice of limes into bowl.
5. Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
6. When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
7. Add salmon to mayonnaise-lime mixture.
8. Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
9. When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
10. When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
11. Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
12. Remove salmon from pan and serve while very hot!

nonstick cooking spray, mayonnaise, dill weed, salt

Taken from www.food.com/recipe/pan-grilled-salmon-with-lime-and-dill-75273 (may not work)