3/4 cup mayonnaise
2 tablespoons freshly grated garlic
1 tablespoons freshly squeezed lime juice
1 tablespoon freshly grated lime zest
1 tablespoon freshly chopped dill weed
1 teaspoon Tabasco sauce
Dash dry (white) vermouth
Salt and freshly ground black pepper, to taste
4 small dill sprigs for garnish
2-pound salmon fillet, skinned, deboned and cut into 4 equal portions

Combine the mayonnaise, garlic, lime juice, lime zest, chopped dill weed, Tabasco, vermouth and salt and pepper, to taste, in a small bowl. Thoroughly coat both sides of the salmon portions with mixture.

Bake or grill salmon on a cedar plank at 400 F for 20 to 30 minutes or, if not using a plank, bake at 400 F for 15 to 18 minutes. Salmon also can be sauteed in a dry pan over medium heat.

Serve with steamed asparagus and buttered pasta.

Makes 4 servings.