Saturday, November 5, 2011

Salmon with Brown Sugar and Mustard Glaze

We migrated back to an old family favorite for dinner tonight; our favorite salmon recipe. We have been making this for years and the girls consider this comfort food since they have had it so often. Our sides were oven dinner rice (simply rice cooked in a covered casserole in the oven) and oven roasted broccoli which were really perfect sides for the flavorful salmon.

Salmon with Brown Sugar and Mustard Glaze
Adapted from Weber's Art of the Grill cookbook

1 tablespoon brown sugar
1 teaspoon honey
2 teaspoons butter
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
2 teaspoons fresh ginger, grated
1 lb. salmon fillet, skin on, about 3/4 to 1-inch thick

In a small saute pan, over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil, and ginger. Allow to cool.

Place the salmon, skin side down, on a large sheet of aluminum foil. Fold the edges of the foil to leave a border of 1/4 to 1/2 inch around the edge of the salmon. Coat the flesh of the salmon with the brown sugar mixture.

Grill the salmon over medium heat until the edges begin to brown and the inside is opaque, 25-30 minutes. The internal temperature should be about 125 degrees. Turn off the heat and serve fish directly from the grill, or using a large baking sheet, carefully transfer the salmon with the foil to a cutting board. Cut the salmon crosswise into serving size pieces, but do not cut through the skin. Slide a spatula between the skin and flesh and remove the salmon pieces to a serving platter or individual plates.

Serve immediately.

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