Friday, July 10, 2009

Sweet and Spicy Grilled Salmon

sweet and spicy grilled salmon
We all know salmon is good for us. It provides Omega-3 fatty acids and a lean source of protein. We should be eating more fish, and this recipe provides an easy, tasty way to get it done.

Unfortunately, however, there are some people out there who claim to dislike salmon. I'm not sure why they feel this way, but I bet every so-called salmon hater was tortured with salmon that was creamed or overcooked as a kid.

Give this recipe a try. It is slightly sweet and has a mild taste. I've made many versions, changing the ingredients each time I make it, depending on my mood. Try adding fresh ginger, honey, red pepper flakes, garlic, or lime juice.
My family could not get enough of this tonight! When your two children, ages ten and thirteen, are fighting over the last piece, you know you've got a winner.

Sweet and Spicy Glazed Salmon
adapted from Epicurious
6 T. light brown sugar
8 teaspoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 1/2 pounds salmon fillets, cut into three pieces

Preheat grill to medium high. Combine brown sugar, mustard and soy sauce in a medium bowl. Transfer 2 tablespoons of this glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon fillets generously with half of glaze in medium bowl. Place salmon fillets, glazed side down, onto grill. After about one minute, you should be able to peel off skin on side that is facing up. Cook until glaze is slightly charred, about 5 minutes. Brush top side of salmon with the rest of glaze from medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

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