Smoked mustard salmon on the grill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salmon fillets | ||
| Olive oil | ||
| Freshly ground black pepper to taste | ||
| 1 | teaspoon | Of olive oil |
| Maille honey dijon mustard | ||
Directions
To make amazing salmon on a grill, with an absolute minimum of hassle and, for that matter, ingredients:
Take Salmon fillets, Brush both sides with Olive oil. On the non-skin side, use Freshly ground black Pepper to taste Heat up a grill, preferably with a bit of mesquite (I use Kingsford briquets with the mesquite built in).
After its hot, drop a tsp. of olive oil right onto the coals (it'll catch on fire). Now put the fish, _flesh_ side down, on the grill, and put on the grill cover -- this'll put out the fire, and make it smoke like crazy.
(If the fire doesn't go out, close the air vent for a few seconds until it does. Now move around the salmon a bit with a spatula to keep it from sticking.
After 2 minutes, turn the salmon over -- the top surface should be a bit cooked looking, but probably not brown except on the grill lines. Put Maille Honey Dijon Mustard on the top of the salmon == no other ingredients at all! Move the salmon a bit to keep from sticking, and keep the cover on or the grill will keep bursting into flame. Cook for about 5-8 more minutes, depending on thickness and how well you like your salmon done. The skin will be quite crispy when you're done, and the salmon will have a sweet, smoked mustard glaze on it.
This always gets raves --- don't tell 'em how easy it is! KENF@...
(KEN FRICKLAS)
REC.FOOD.RECIPES
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