Grilled Salmon and New Potatoes with Lemon-Garlic Sauce

Lightly grease grill rack.  Preheat grill to medium-high heat.  Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square.  Lightly coat foil with cooking spray.  

Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tablespoon oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build.

Place packet over medium heat.  Grill 35 to 40 minutes or until potatoes are tender.

Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor.  Cover; blend or process until smooth.  Cover and chill until serving time.

Rinse salmon; pat dry. Cut fillets into eight (4-ounce each) pieces.

Brush salmon with remaining oil.  Sprinkle with basil; season with salt and black pepper.  

After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill.  Top with lemon slices. 

Grill 8 to 12 minutes or until fish just flakes when tested with a fork.  Do not turn fish during grilling.

Serve remaining salmon with potatoes and lemon-garlic sauce.

*Note: Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days. Use in the Salmon and Nectarine Salad with Honey-Lemon Dressing recipe.