Grilled Creole Mustard-Ginger Glazed Salmon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does not include the time to get your grill ready. Ingredients:
30 ounces salmon, skin and pin bones removed (6 5-oz portions) |
olive oil |
salt |
pepper |
6 tablespoons creole mustard |
6 tablespoons honey |
6 tablespoons corn syrup |
3 tablespoons fresh ginger, grated |
2 tablespoons lemon juice |
1 tablespoon fresh dill, chopped |
Directions:
1. Salmon:.
2. Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
3. One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
4. Glaze:.
5. Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.
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