I had some dijon mustard I wanted to use up, so I adapted this tasty salmon recipe from Bobby Flay. I don’t normally have ginger on hand, relying on powder, but after grating some fresh ginger, I have realized my folly. Nothing compares to the sharp flavor of the real deal.
3 tablespoons light brown sugar
3 tablespoon honey
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
finely grated ginger
salt and freshly ground black pepper
thyme, for garnish
Mix the sugar, honey, mustard, soy sauce, and olive oil. Grate the ginger.
Turn grill on. Rub salmon with olive oil and season with salt and pepper to taste. Place the salmon fillets on the grill, and coat with some of the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Transfer to plate and pour the rest of the brown sugar mixture. Garnish with thyme.