Grilled Salmon with Crunchy Sweet Mustard Vinaigrette

Grilled Salmon with Crunchy Sweet Mustard Vinaigrette
Grilled Salmon with Crunchy Sweet Mustard Vinaigrette
I don't know if it's because of all the hot dogs I ate on the sidewalks of New York as a kid, but I never seem to get tired of mustard. I use it as a background flavor in a lot of my sauces, but in this one mustard is front and center. Use a whole-grain mustard, such as Pommery de Meaux from France, so that your sauce has a nice crunch from the whole seeds.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4; can be doubled for 6 to 8
American Mustard Quick & Easy Salmon Summer Grill/Barbecue
  • 1/2 cup olive oil
  • salt and freshly ground black pepper
  • olive oil
  • 2 tablespoons honey
  • 3 tablespoons white wine vinegar
  • 1 small shallot, finely chopped
  • 2 tablespoons coarse- or whole-grain dijon mustard
  • 4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
  • Carbohydrate 12 g(4%)
  • Cholesterol 109 mg(36%)
  • Fat 58 g(89%)
  • Fiber 1 g(4%)
  • Protein 41 g(82%)
  • Saturated Fat 10 g(52%)
  • Sodium 627 mg(26%)
  • Calories 733

PreparationVinaigrette: Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.) Salmon: 1. Heat your grill to high. 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more. 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately. Bobby Flay's Boy Gets Grill Scribner

PreparationVinaigrette: Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.) Salmon: 1. Heat your grill to high. 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more. 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately. Bobby Flay's Boy Gets Grill Scribner

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