Grilled Salmon Fillet With Honey-Mustard Sauce
Salmon is one of the really great grilled fishes with tuna being the other and I tried both with recipe and the salmon won hands down. You really won’t believe how delicious this simple dish is and yes I use my grill throughout the winter in Chicago.
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Here’s What To Do:
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let the mixture meld for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. The salmon should slide right off the skin.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with a bit of the mustard sauce, you can always add more.
What Goes With What Wines Selections
Hogue Gewurztraminer ’05, Columbia Valley , WA (Gewurztraminer)
This is one of those wines that you would normally walk buy in the store but it turns out to be really good and a nice match to this dish The wine has aromas of lychee and rose petal with a nice rich palate. It is medium-bodied with true varietal flavors and a spiciness characteristic of Gewurztraminer. $8.00