The kids are back at school and summer is just about over. The days are getting shorter, and we all have a little more briskness in our steps. This morning, the weather in Toronto was cool enough that I wore a jacket to church. But it’s supposed to be warmer tomorrow, and it feels like the tail end of summer rather than the beginning of fall.
With that in mind, I hope it isn’t too late to post a barbecue recipe. This salmon is one of my favourites on the grill – the sweet mustard complements the tender salmon perfectly. I could eat this salmon every weekend, no matter what season it was.
Grilled Salmon with Crunchy Sweet Mustard Vinaigrette
(from epicurious, originally from Bobby Flay’s Boy Gets Grill)
For the vinaigrette:
3 Tbsp white wine vinegar
2 Tbsp coarse or whole grain Dijon mustard
1 small shallot, finely chopped
2 Tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
For the salmon:
4 (6 to 8 oz) salmon fillets, 1 to 1 1/2 inches thick, with skin on
olive oil
salt and freshly ground black pepper
Vinaigrette:
Whisk the vinegar, mustard and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
Salmon:
Heat grill to high. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
