MAKE IT
Step 1
In a medium bowl combine olive oil, juice and zest from 1 lemon, 1/4 teaspoon salt and pinch of pepper. Pour into a resalable bag and place salmon in the bag. Reseal and place in the refrigerator for 15-20 minutes.
Step 2
In a small bowl, combine sour cream, yogurt, evaporated milk, dill, chives, parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper and shallot. Place in refrigerator until ready to serve.
Step 3
Spray grill with grilling spray. Turn grill to medium heat.
Step 4
Remove salmon from bag and discard marinade. Place salmon on grill.
Step 5
Grill, covered, 5 minutes per side or until fish begins to flake.
Step 6
Remove from grill and serve with creamy herb sauce.
