|Grilled salmon with grilled squash and rainbow chard|
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.