People are usually a huge fan of bobby flay – me not so much -however This is the a recipe that I got from him on food network – that I must say I use all the time – except I do
it on the stove top in a griddle pan most of the time – and I use fillets instead of whole salmon -
This recipe is for the salmon to be paired on top of a salad – which is a fantastic healthy way to eat it cold or hot. Or you can just make the salmon and serve with a side of vegetables or grain. Either way very delicious!
A great recipe for the nine days or for Shabbat
Yum- Have a great Weekend!
Tangy Honey Mustard Salmon
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons olive oil
For the Salad:
1 bunch romaine hearts, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the romiane and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.