Grilled Salmon With Honey Mustard Glaze Recipe

 
      Yield: 1 Servings
 
      6 oz salmon fillets -- brushed
      1    with oil
      2 T  honey
      2 pn dry coleman's mustard
      2 T  water --,Warm
      2 t  soy sauce
      1 pn salt --,To Taste
      1 pn black pepper --,To Taste

STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard,
water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the
Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil,
season with salt and pepper. Grill each side for 2-3 minutes. Turn
the fish over carefully only once to mark the surface; cook to
desired texture. Brush flesh side of fish with glaze before removing
from grill. Serve at once.

Grilled Salmon With Lemon & Thyme
 
      Yield: 10 Servings
 
      4 lb salmon fillet,skinned
      3 T  cognac
    1/4 c  lemon peel,minced
      2 T  shallot,minced
  1 1/2 T  kosher salt
  1 1/2 T  sugar,brown
      1 T  thyme,fresh,minced
    3/4 t  pepper

Place salmon fillets on heavy large baking sheet.  Rub Cognac over
both sides of fish.  Mix together all remaining ingredients in small
bowl. Rub over both sides of fish. Cover with plastic wrap. Top with
another baking sheet.  Weight with heavy object. Refrigerate at least
6 hours or overnight.

Prepare barbecue (medium-high heat).  Grill fish until cooked through,
about 3 minutes per side.  Transfer to plates and serve.

Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais
from Moulin-a-Vent.  They also recommend serving with sauteed zuc-
chini. You could also diagonally slice thickly some zucchini with
peel left on and brush with butter, lemon and thyme mixture and grill
next to the fish; a Griffo grill would help but if you sliced the
zucchini thick enough and on a strong enough diagonal, I don't think
you would have problems with it falling through the grill. Some fresh
steamed green beans with butter and freshly ground pepper would also
be good.

Grilled Salmon With Potato & Watercress Sal
 
      Yield: 6 Servings
 
      3 lb small red thin-skinned
      1    potatoes
      1 c  thinly red onion,Sliced
      1 c  seasoned rice vinegar
      1    about 1/2 pound watercress
      1    and crisped,Rinsed
      1    salmon fillet,about 2 lbs.
      1 T  soy sauce
      1 T  brown sugar,Firmly Packed
      2 c  alder (or mesquite wood
           -chips)
      1    soaked in water
      1    salt

In a 5-to 6-quart pan, bring about 2 quarts water to a boil over
high
heat; add potatoes.  Cover and simmer over low heat until potatoes
are tender when pierced, 15 to 20 minutes. Drain and chill.

Soak the onions about 15 minutes in cold water to cover. Drain and mix
onions with rice vinegar.  Cut potatoes in quarters; add to onions.

Trim tender watercress sprigs from stems, then finely chop enough of
the course stems to make 1/2 cup (discard extras or save for other
uses). Mix chopped stems on a large oval platter with potato salad
alongside; cover and keep cool.

Rinse salmon and pat dry.  Place, skin side down, on a piece of heavy
foil. Cut foil to follow outlines of fish, leaving a 1-inch border.
Crimp edges of foil to fit up against edge of fish. Mix soy sauce
with brown sugar and brush onto the salmon fillet.

Lay fish on center of grill, not over coals or flame. Cover barbecue
(open vents for charcoal) and cook until fish is barely opaque in
thickest part (cut to test), 15 to 20 minutes. Transfer fish to
platter with salad. Add salt to taste.  Serve hot or cold.