Dill Glazed Salmon
Here is a great recipe for a mustard dill salmon off the grill. The recipe was inspired by the great Steven Raichlen.
The Sauce
Mix together:
- 1/3 cup mayo
- ¼ cup grainy mustard
- ¼ cup loose chopped dill
- 1 tsp. brown sugar
- salt and pepper to taste
The Fish
I used two 6oz. Atlantic salmon fillets with the skin attached. Make sure you check for bone in the fish and remove carefully. Wash under cold water and pat dry.
Cooking
On medium heated charcoals, oil the grate with vegetable oil. Place the fish skin side down on the grate and top liberally with the sauce. The fish will approximately take 15-20 min to cook. You will be the judge here. I recommend poking until you feel the fish is not raw. If it burns move to a cooler spot on the grate.
The Recommended Side
I made a long grain rice side that works well with the salmon.
Sautė 3 chopped shitake mushrooms and half of a sweet onion on medium heat for 3-4 minutes. Add half of a cup of long grain rice. 1 tsp. salt, 1 tsp. basil and 1 cup water to the sauce pan. Bring to a biol, cover and turn the burner to low. 15 minutes later you will have some awesome rice. Fresh squeezed lemon is a good addition also.
