Few things are as simple and satisfying as a great piece of grilled fish. I find salmon fillets particularly appealing because of the creamy texture, mild flavor and lack of bones. However, I’ve made grilled teriyaki salmon too many times to count-and it was time for a change. I made this dish for the first time about four years ago, loved it, and ultimately…forgot about it. Or, more accurately, lost the recipe.
I’m so glad I finally found the recipe. I had purchased a beautiful piece of salmon at Whole Foods the other day and couldn’t wait to make it for dinner. The brown sugar glaze added a sweet, crisp crust to the top of the salmon that would create a perfect introduction to fish for a child or fish skeptic.
My husband was blown away by this dish, and that’s saying a lot-we cook nearly every night. We’ll definitely to our regular rotation, long after the grill has been put away for the winter. It’s such a simple recipe-and took a total of about 20 minutes, most of the time spent grilling.
It’ll make a great simple dish to add to our weeknight menu rotation-and a great dish to make on those fall evenings when school and fall sports are on the menu.
Ingredients
1 salmon fillet (1 lb)
salt and pepper
4 tbsp brown sugar
1 tbsp soy sauce
2.5 tsp dijon mustard
1 tsp rice vinegar
Yes, that’s it!
Directions:
Preheat broiler.
Salt and pepper the salmon.
In a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar, bring to a boil and stir until ingredients create a glaze. Remove pan from heat, set aside.
Grill the salmon until 3/4 of the way done. Place grilled salmon on a baking sheet and brush with the glaze. Broil salmon 1-2 minutes or until the glaze begins to caramelize. Enjoy with vegetables or a salad.
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