Grilled Salmon with Dilled Mustard Glaze
- SERVINGS: 4
The sugar and dill in the glaze are used by Scandinavian-Americans in Minnesota to cure gravlax, but the combination works just as well on the grill.
- 1 tablespoon yellow mustard seeds
- 1/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 1 tablespoon finely chopped dill
- 1 1/2 teaspoons fresh lime juice
- 1 1/2 teaspoons dark brown sugar
- Freshly ground pepper
- Vegetable oil, for the grill
- One 2-pound salmon fillet, skin on
- 1 tablespoon olive oil
- In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.
- Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.
- Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay. Try one from Carneros.