Instructions: Thaw fish, if frozen.

For sauce, in a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarrgon. Cover and chill.

Tear heavy foil slightly longer than salmon. Cut several slits in foil. Spray foil with nonstick coating. Place salmon, skin-side down, on foil. Stir together softened margarine or butter and 1 teaspoon fresh tarragon. Spread butter mixture over salmon. Measure thickness of salmon.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with salmon on grill over drip pan. Cover and grill for 4 to 6 minutes per 1/2-inch thickness or just until fish begins to flake easily.

Serve with sauce. If desired, garnish with lemon slices and tarragon sprigs.

This recipe yields 6 servings.

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