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.
Have you seen my McDonalds “Grill Master” pin? If you have let me know…I need to find it.
Hey Ryan – I just tried a new marinade for salmon Sunday and it was awesome. Equal parts olive oil, honey, soy sauce, ginger and mustard (I used spicy brown.) Marinate for at least 1/2 hour but no more than 2. After grilling the fish, drizzle the fish with a simple sauce of butter, lemon juice and chives – delish!
PS a good Sauvignon Blanc goes great with about any fish….
Looks terrific! You must get your cooking skills from me! ha ha