Thursday, February 21, 2013

Salmon with Brown Sugar and Mustard Glaze

The traditional gift for a 16 year anniversary is silver or peridot.  One helpful web contributor writes “For the male spouse, jewelry is the obvious option.”  David and “Obvious” have never met.  Nor has David met “Hint”, who is a first cousin to “Obvious” because if he had, then I would receive flowers on a more regular basis.  We are not the gifting type anyways.  That’s ok, every day with David is a gift in itself (where is that emoticon with the rolling eyes…)

To continue with our fish recipes, I tried this Bobby Flay recipe.  The boys gave it two thumbs up; it’s not that Elizabeth didn’t like it, she would have had to try it first. 


Happy 15 years and 364 days today, David!


Salmon with Brown Sugar and Mustard Glaze
1.      3 tablespoons light brown sugar
2.      1 tablespoon honey
3.      2 tablespoons butter
4.      1/4 cup Dijon mustard
5.      2 tablespoons soy sauce
6.      2 tablespoons olive oil
7.      1 tablespoon finely grated ginger
8.      Vegetable oil
9.      Salt and freshly ground black pepper
10.  8 salmon fillets, 6 ounces each

In a small saute pan, melt the brown sugar, honey and butter over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.  I marinated the fish for about an hour prior to baking it; other reviewers recommended marinating it from 15 minutes to many hours.  Place the fish in a dish, pour marinade over it, and return to the refrigerator until ready to bake.  Bobby grills his fish.

To grill:
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

To bake:
Preheat oven to 400.  Transfer fish to a baking dish.  Place in oven for about 20-25 minutes or until done.

No comments: