Honey Mustard Grilled Salmon

A web exclusive added to the 5+ Pantry Staples recipes by Jane Rodmell

A honey and Dijon mix is a favourite glaze for firm fish, ham, pork, or chicken. Garnish the salmon with fresh parsley, dill, or minced green onions if you have some on hand.

Ingredients

¼ cup balsamic vinegar (60 ml)
2 tbsp honey (30 ml)
1 ¼ tbsp Dijon mustard (20 ml)
4 salmon fillets, each about 6 oz (170 g)
Salt
Freshly ground pepper

1. Combine vinegar, honey, mustard, and a pinch of salt.

2. Brush flesh side of salmon with about half the glaze. Add pepper to taste. Preheat grill.

3. Set fish, skin-side up, on clean, lightly oiled grill over medium-high heat for about 5 minutes. Turn and baste with remaining glaze. Grill for 2–5 minutes longer, depending on the thickness of the fish. Fish is done when the flesh turns from translucent to opaque and just flakes when tested. 

Serves 4.

TIP To cook in the oven, brush flesh side of salmon with about half the glaze and add pepper to taste; preheat broiler. Arrange salmon fillets, skin-side down, in a grill pan and place on a rack positioned so the fillets are about 5"–7" from the heat. Cook 7–10 minutes, depending on the thickness of the fish, until the salmon is nicely golden. Check for doneness as in Step 3, above.

A web exclusive recipe to accompany 5+ Pantry Staples published in the April 2009 issue of Cottage Life magazine.

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