Salmon With Brown Sugar And Mustard Glaze

By á-174942

Ingredients

• SALMON:
• 3 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tablespoons butter
• 1/4 cup Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon finely-grated ginger
• Vegetable oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• 8 salmon fillets - (6 oz ea)
• SWEET POTATO-GREEN ONION SALAD:
• 4 medium sweet potatoes peeled, and sliced 1/2" thick
• 1 bunch green onions
• 3/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1/4 cup cider vinegar
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup coarsely-chopped flat-leaf parsley
• GRILLED CORN-SWEET ONION SALAD:
• 12 ears corn husks and silk
• removed and blanched
• 1/2 cup olive oil plus extra
• for brushing the corn
• 1/4 cup aged sherry vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove minced
• 2 large red bell peppers diced
• 1 large Vidalia onion thinly sliced
• 4 ripe plum tomatoes finely chopped
• 1 jalapeño pepper finely chopped
• 1/4 cup finely chopped chives
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Salmon: On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin-side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

Sweet Potato-Green Onion Salad: Preheat grill. Brush potatoes and green onions with 1/4 cup of the olive oil. Grill the potatoes until tender, 4 minutes on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Do not grill the green onions.)

In a large bowl, whisk together the remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with salt and pepper.

Grilled Corn-Sweet Onion Salad: Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

This recipe yields 8 servings.