Wednesday, May 16, 2012
Grilling The Other Steaks
Every year I come up with one preparation that's embarrassingly simple but incredibly versatile. This go-to recipe is a glaze made from mustard, soy sauce and Asian sesame oil, which adds a trifecta of sweet, salty and nutty flavors to all sorts of grilled meats and fish.
Asian Grilled Salmon
1 side fresh salmon, boned but skin on (about 3 pounds)
2 tbsp. Dijon mustard
3 tbsp. soy sauce
6 tbsp. sesame oil
½ tsp. minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, sesame oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Salmon is rich enough to go well with red wine—Pinot Noir is often a good choice—and this sweet-salty preparation is no exception. Sonoma's Russian River Valley produces silky, not overly tannic Pinots that are ideal.