As I eluded to in a previous post, I had about 10lbs of fresh salmon to cook. Two whole fish and 6 fillets.
Last night we decided to grill a couple of the fillets. I wanted to try something different so I pulled out the Steven Raichlen recipe book and flipped through the pages.
We settled on a mustard sauce recipe and went for it. We picked up some mustard seeds, grainy mustard (Grey Poupon) at Meijer and headed back to get started. Maranda made the sauce while I prepared the grill and readied the salmon. Salmon wasn’t going to be enough for dinner so we made some rice and grilled up some asparagus. I kind of made up a quick glaze for the asparagus. I mixed some vegetable oil and Worcestershire sauce and dipped the asparagus in it. I then put a little coarse sea salt and crushed black peppercorn and threw it on the grill. About 3 minutes on each side was enough to cook it to perfection.
It turned out absolutely amazing. We paired it with a nice Chardonnay.
We’re becoming quite the chefs. Or grill-master in my case.
