Friday, June 29, 2007

Salmon with Mustard Glaze

6 pieces of salmon fillet (6-8 oz each) with skin on
1 T olive oil
Coarse salt and black pepper
4 t toasted yellow mustard seeds (I didn't actually use these)
3/4 cup mayo (I didn't have enough, so I used half mayo, half plain yogurt)1/3 cup grainy mustard (I used the spicy brown mustard)
1 T chopped fresh dill (I didn't have fresh, so I used about 3/4 T of dried)
1 t brown sugar (optional) (I did use this)
Coarse salt and black pepper

1. Run fingers over meat side of salmon pieces, feeling for bones. Pull out any you find. Rinse salmon under cold running water and blot dry with paper towels. Brush skin side with olive oil and season both sides with salt and pepper.
2. Prepare the glaze: In a nonreactive mixing bowl whisk together 2 t of the mustard seeds and the mayo, mustard, dill and sugar. Add salt and pepper to taste.
3. Set up grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Place salmon pieces skin side down on the hot grate. Spoon glaze evenly over tops of fish pieces and sprinkle with remaining mustard seeds. Cover the grill and grill until cooked through, about 12-15 minutes. The skin will get dark and crisp. If it starts to burn, slide folded rectangles of aluminum foil beneath each piece of fish to protect the skin. To test for doneness, insert a metal skewer through the side, it should come out very hot to the touch. The top of the fish should be lightly browned.

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