- 1 lb salmon fillet or three individual fillets
- 3 tablespoons coarse grain, Dijon or English mustard
- 1 teaspoon raw ginger root, grated
- 1 tablespoon soy sauce
- 1 teaspoon garlic finely chopped or grated
- 1-2 tablespoons sugar or sugar substitute to equal
1. Mix all ingredients except for salmon. The amount of sweetener you want will vary with your own taste, but do recognize that the heat from the ginger and mustard will mellow with cooking, making the sweetness more prominent.
2. Coat the salmon with about a third of the glaze. If the skin is on, just coat the top and sides. If the skin is off, coat the whole thing, but use about half the glaze instead of a third.
3. Heat and oil the grill. (I usually use a gas grill. I heat the whole thing until it is very hot, and then turn off the flame under the part of the grill I’m going to put the salmon on.) Cook the salmon skin side down for about 3-4 minutes, until you see opaqueness about a third of the way up the side. Turn the salmon. If you lose the skin at this point, paint glaze on that side (or you can remove the skin easily with tongs if you don’t want it).
4. Continue cooking until salmon flakes, but is still darker inside than out – another 2-4 minutes. Over cooking is shown when white fat particles surface on the flesh.
5. Put the rest of the glaze on the salmon, and maybe a squeeze of lemon or orange.
- Serve with salad,
- new potatoes,
- stirfried shredded savoy cabbage