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