16 six-inch metal skewers, or wooden skewers soaked in water for 1 hour
How to Make It
In a small bowl, whisk the maple syrup with the lemon juice, both mustards and 1 tablespoon of the grapeseed oil.
Thread the salmon onto skewers and season all over with salt and pepper. In a large cast-iron skillet, heat 1 tablespoon of the oil until shimmering. Add half of the skewers and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the skewers and cook, basting with the mustard glaze and turning occasionally, until glazed and nearly cooked through, about 5 minutes total. Repeat with the remaining oil and skewers. Transfer to a platter and serve right away.
Red Beaujolais is a perfect match for meaty fish like salmon because it has the acidity of a white wine but the berried fruit character of a red.
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