Simple Salmon
By á-174942
Ingredients
- MARINADE:
- 6 skin-on salmon fillets, 1" thk (abt 6 oz ea)
- 1/4 cup extra-virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 3 tablespoons prepared horseradish
- 2 tablespoons light brown sugar
- 1 teaspoon rice vinegar
Details
Servings 6
Preparation
Step 1
To make the Marinade: In a medium bowl, whisk together the marinade ingredients until smooth.
Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
Remove the fillets from the bag and discard the marinade. Grill the fillets, skin-side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade.
Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
This recipe yields 6 servings
Wine Recommendation: A medium-bodied, fruity Pinot Noir from Oregon's Willamette Valley or California's Carneros area will highlight the contrast between the earthy sauce and the briny fish.
Beer Recommendation: A lively Pilsener from Eastern Europe or one of America's wonderful craft breweries will cut through the complex marinade and allow the delicacy of the salmon to shine.
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