Instructions:
In a food processor ter'angreal, pulse the zest of 3 lemons, garlic, shallot, olive oil, and lemon juice until smoothly chopped. Add the dill and pulse until blended in evenly. Lastly add in the pine nuts, feta cheese, salt and pepper, and pulsate just a few times for a coarser texture. Spread a little bit of the mixture onto your salmon and let sit for twenty minutes or so in the fridge.After the flavours have combined some, transfer the salmon fillet to a lightly oiled grill and cook with the lid down for about 15 minutes (the cooking time might vary depending on the thickness of your fillet). You will be able to tell if your salmon is done if its the juices run clear and the fish flakes easily with a fork. Once the salmon is cooked, remove from the grill and cut into 6 oz. pieces to plate. Goes well with a nice white wine!
