Thursday, January 21, 2010
Mustard Marinated Grilled Salmon & Veggies
I'm in a phase with Salmon, and it's all about the marinade/sauce. This is so easy you'll wish you had invented it yourself! So do I, but the truth is, I modified the marinade recipe from the back of some cedar grilling planks!
Okay, here we go:
MUSTARD MARINATED GRILLED SALMON & VEGGIES
8-12 oz. Salmon (No Atlantic; I prefer King, the photo shows Coho)
2 Bell Peppers, halved, seeds removed
3 medium Zucchini, cut into discs
1 large Onion, peeled and quartered
Steamed Brussels Sprouts
For the Marinade/Sauce:
1/4 cup Coarse Grain Mustard
1 cup Sauvignon Blanc (or Pinot Grigio)
3-4 cloves Garlic, minced
2 teaspoons Worcestershire
2 Tbsp Apricot Preserves or All-Fruit
1 teaspoon Herbes de Provence
1 Cedar Plank, for grilling the Salmon
1 cup Sauvignon Blanc
Mix 1 cup Sauvignon Blanc into a pan or bucket of water large enough to hold and cover Cedar plank. Add plank and allow to soak for a minimum of 30 minutes.
In a medium bowl, whisk together all ingredients for marinade/sauce.
Pour 1/4 cup of marinade into a suitable pan. Add salmon, flesh side down. Pour another 2 Tbsp of marinade over fish. Cover and refrigerate the fish and, separately, the remaining marinade at least 30 minutes or overnight.
Start Brussels Sprouts to allow 20-25 minutes of steaming time, depending on their size.
When ready to light the grill, remove fish and remaining marinade from refrigeration, set aside on counter.
Prepare vegetables decoratively on skewers then brush with marinade from separate bowl.
Place the remaining marinade in a small sauce pan and heat until bubbly over low flame while grilling salmon and skewered vegetables finish on the grill.
Remove Brussels Sprouts from steamer.
Arrange salmon, steamed Brussels Sprouts and grilled vegetables on plates and drizzle with that yummy mustard sauce!