Honey Mustard Salmon

Salmon has been on the menu at our house frequently.  For many years we prepared it the same way...why? Because we really, really like it.  Lately we have broken away from the rut and have been trying a variety of new recipes.  While our method of cooking hasn't really changed that much...we do love to put it on the barbecue....the seasonings have changed.

Food and Wine had a recipe for Honey Mustard Salmon that sounded good and since it wouldn't involve me driving into town to go to the store, it was a go!

I did make an adjustment for our taste.  The original recipe calls for equal parts Dijon, whole grain mustard and honey.  I cut the whole grain portion in half.  I also cut back to 1 tablespoon of soy.

Honey Mustard Salmon

adapted from Food and Wine

1 1/2 pound salmon, cut into fillets

1/4 cup Dijon mustard

2 Tbsp whole grain mustard

1/4 cup honey

1-2 Tbsp soy sauce

1 clove garlic, crushed

1 Tbsp Canola oil, for brushing on salmon

kosher salt

Pepper, freshly ground

1-2 Tbsp chopped parsley

Lemon wedges, if desired

In a small bowl mix the Dijon mustard, whole grain mustard, honey, soy, and garlic. Set aside.

Brush the salmon with oil and season with salt and pepper.  Grill the salmon fillets skinned side down over medium heat for about 3 minutes.  Turn the fillets and grill about 3 minutes longer, until the salmon is nearly cooked through. Then, generously brush both sides of the salmon with the honey mustard sauce and continue grilling, turning frequently, for another minute or two, until the salmon is richly glazed.

The salmon is done when the thickest part of the salmon will flake.

Transfer the fillets to a platter alongside fresh steamed broccoli and lemon wedges.  Drizzle the salmon and broccoli with a bit of the reserved honey mustard sauce, a sprinkle of chopped parsley, and serve.  Pass any remaining honey mustard sauce at the table.

PRINTABLE RECIPE

And what was the verdict?  We would make this again.  The sauce was very nice and there was enough left over to try it out on chicken the next night.  I think I have found a keeper!