Lundi: Recipes

Independence Day is soon to be upon us here in the U.S., and nothing says 4th of July to most of us quite like grilling.  Indoors or out, we Americans tend to be boucaniers at heart.  It happens to be salmon season as well here in my home state of Alaska and salmon on the barby is good and good for you.  Here's an easy recipe for barbequed salmon with a Dijon glaze that will definitely take your grilling in an upscale direction.

1 to 2 pounds of salmon fillets
2 tablespoons Dijon mustard (you can also use a good brown mustard, if you prefer)
1 tablespoon olive oil
1 teaspoon fresh, chopped rosemary or thyme or both
Lemon slices
Salt and pepper to taste

Season the fish with salt and pepper. 

Combine mustard, oil and herbs and rub this mixture on your fish.  Rub both sides of the fillets if your salmon is skinless or just the skinless side if not.  Pop these in a zip~top bag and leave them in the frig for a couple of hours or even overnight.

Cook on your grill of choice until a skewer easily penetrates the thickest meat of the fillet; usually about 5 minutes per side.

Serve garnished with lemon and perhaps a sprig or two of whole herbs.

This is a great recipe for camping as you can prepare the fish ahead and pop it in your cooler in the zip~top bag.  Yum!  Bon appetite ~

Header: Painting by Frederick Cayley Robinson via Old Paint