Simple Prep for mustard lovers. A go to on the grill, Pacific salmon goes perfectly with dijon mustard.
Ingredients (Serves 1)
Pacific Salmon portion
3 bunches of broccolini (sub asparagus)
(Sauce)
Add all non oil ingredients to a mixing bowl, then add olive oil while stirring. Add lemon to taste, paprika is also optional.
1 Tbsp of Dijon Mustard
2 Tbsp of Olive Oil
Pinch of chopped fresh Tarragon
Squeeze of lemon juice
Salt
Black Pepper
Steps
Fire up a grill to high heat 400 to 500 F. , place the broccolini on aluminum foil ( cook for 7 minutes, then flip and cook for 5 minutes) we like charred florets, but the only requirement is to cook the broccolini until the stems are fork tender.
The salmon can also be cooked on the grill with oiled aluminum foil, with the skin down. Season with salt, black pepper and olive oil. Bake for 5-8 minutes depending on preference. It will start to curl up when overcooked. Feel free to use any other grill contraption like cedar planks or a grill basket. We use the foil to avoid sticking and cleanup. When done top with the dijon sauce and more fresh tarragon.
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