| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| Salmon fillets | ||
| Olive oil | ||
| Freshly ground black pepper to taste | ||
| 1 | ts | Of olive oil |
| Maille honey dijon mustard |
INSTRUCTIONS
To make amazing salmon on a grill, with an absolute minimum of hassle and, for that matter, ingredients: Take Salmon fillets, Brush both sides with Olive oil. On the non-skin side, use Freshly ground black Pepper to taste Heat up a grill, preferably with a bit of mesquite (I use Kingsford briquets with the mesquite built in). After its hot, drop a tsp. of olive oil right onto the coals (it'll catch on fire). Now put the fish, _flesh_ side down, on the grill, and put on the grill cover -- this'll put out the fire, and make it smoke like crazy. (If the fire doesn't go out, close the air vent for a few seconds until it does. Now move around the salmon a bit with a spatula to keep it from sticking. After 2 minutes, turn the salmon over -- the top surface should be a bit cooked looking, but probably not brown except on the grill lines. Put Maille Honey Dijon Mustard on the top of the salmon == no other ingredients at all! Move the salmon a bit to keep from sticking, and keep the cover on or the grill will keep bursting into flame. Cook for about 5-8 more minutes, depending on thickness and how well you like your salmon done. The skin will be quite crispy when you're done, and the salmon will have a sweet, smoked mustard glaze on it. This always gets raves --- don't tell 'em how easy it is! [email protected] (KEN FRICKLAS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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