Grilled Salmon Fillet with Honey-Mustard Sauce

Name: Grilled Salmon Fillet with Honey-Mustard Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 59 milliliters Dijon mustard; 2 Tbsps finely chopped fresh mint leaves; 3 Tbsps honey; 2 Tbsps prepared horseradish, drained; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 1 small red onion, halved and thinly sliced; 907 grams fillet salmon, skin on; 2 Tbsps aged sherry vinegar; 1 bunch watercress, coarsely chopped; 2 Tbsps whole-grain mustard

Grilled Salmon Fillet with Honey-Mustard Sauce might be a good recipe to expand your main course recipe box. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 528 calories, 47g of protein, and 29g of fat per serving. This recipe serves 4. If you have onion, watercress, horseradish, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Watch how to make this recipe.

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl.

Ingredients you will need

Horseradish

Pepper

Honey

Mint

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Mint

Heat the grill to high.

Equipment you will use

Grill

Brush the salmon with the oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

Ingredients you will need

Salmon

Equipment you will use

Grill

While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine.

Ingredients you will need

Salt And Pepper

Watercress

Vinegar

Salmon

Onion

Cooking Oil

Equipment you will use

Bowl

Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Ingredients you will need

Salmon Fillets

Mustard

Sauce

Equipment

Whisk

Bowl

Grill

Ingredients

Servings:

2Tbsps

canola oil 59milliliters

Dijon mustard 2Tbsps

finely chopped fresh mint leaves 3Tbsps

honey 2Tbsps

prepared horseradish, drained 4servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil 1small

red onion, halved and thinly sliced 907grams

fillet salmon, skin on 2Tbsps

aged sherry vinegar 1bunch

watercress, coarsely chopped 2Tbsps

whole-grain mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.