Tuesday, July 10, 2012

Grilled Salmon, Marinaded in Dijon Mustard

Grilled salmon with grilled squash and rainbow chard
This is absolutely the best best best grilled salmon I have ever made. I think I could eat this 5 days a week, which would probably make my doctor happy and annoy Joanne! I use the wild salmon, not farm raised for this recipe. I've gotten a little suspicious of farm-raised fish. The wild salmon has wonderful color and texture, too.

We can thank Ina Garten for this recipe. I use her marinade, with a small addition of honey, but my directions for cooking the salmon are a little different.

Wild salmon, cut in 6 ounce portions. This amount of marinade will work for 4 servings.
2 tablespoons course dijon mustard
1/2 tablespoon honey
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

About 30 minutes before you are going to grill, mix the marinade in a pan large enough to accommodate the salmon in a single layer. Put the salmon in the marinade, skin side up.
Make a medium size charcoal fire, and oil the grill so the fish won't stick. When the fire is ready,  place the salmon skin side down on the hot grill.  Discard the marinade the fish was sitting in. Grill for 4 to 5 minutes. Then move the fish away from the heat and cook for another 5 minutes.

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