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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Difficulty: Easy / Number of Servings: 1 |
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Directions: In a small saute pan, over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive
oil, and ginger. Allow to cool.
Place the salmon, skin side down, on a large sheet of aluminum foil. Trim the foil to leave a border of 1/4 to 1/2 inch around the edge of the salmon.
Coat the flesh of the salmon with the brown sugar mixture.
Grill the salmon indirectly over medium heat until the edges begin to brown and the inside is opaque, 25 to 30 minutes. The internal temperature should be about 125°F Turn off the heat and serve fish directly from the grill or, using a large baking sheet, carefully transfer the salmon with the foil to a cutting board.
Cut the salmon crosswise into 6 to 8 pieces, but do not cut through the skin. Slide a spatula between the skin and flesh and remove the salmon pieces
to a serving platter or individual plates.
Serve immediately.
| Ingredients:
2/3 Tablespoon(s) grated fresh ginger
3 Teaspoon(s) soy sauce
6 Teaspoon(s) dijon mustard
2/3 Tablespoon(s) unsalted butter
1/16 Cup(s) olive oil
2 1/2 whole, skin on 3/4 to 1 in thick salmon fillet
1/3 Tablespoon(s) honey
1/16 Cup(s) brown sugar |
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