This simple dish combines the intense sweetness of molasses, the tangy taste of Dijon mustard, the zesty flavor of red wine vinegar, with the sharp kick of horseradish.
1 1/4 pounds Salmon (King, Coho or Sockeye)
2 tablespoons of Dijon Mustard
2 tablespoons molasses
2 tablespoons horseradish, drained
1 tablespoons red wine vinegar
salt and pepper
1. Rinse salmon and pat dry. Put on aluminum foil (I always then just place the foil with the salmon on grill and never flip the salmon).
2. Whisk together the mustard, molasses, horseradish, vinegar, salt and pepper.
3. Brush salmon with the molasses mixture.
4. Grill with 8–10 minutes (with grill top closed)
We served this with an endive, radish, cucumber, tomato salad. And a cucumber mousse, which Susan made.
Do you have a favorite Grilled Salmon recipe? I would love to hear about it!