Salmon with Brown Sugar and Mustard Glaze

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.

The salmon was grilled on my little Foreman Grill because Texas heat is just lovely during the summer, and I wanted to avoid heating up the entire apartment using the oven or stove. I got my Foreman Grill at the beginning of school but never used it. Ever. I actually didn’t know what it was….Bryan just gave it to me since it was sitting in his parents’ garage.
But for the first time, twelve months later (after 1st year of med school ended), I used it to grill something…and I can’t help but wonder where has this machine been my whole life.

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
salmon fillets
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.

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One Comment

  1. Wow! I am going to try this recipe. It looks amazing and seems very quick to make =)I still cannot believe you never heard of a Foreman grill until recently (-_-;