Wild Salmon with Maple Mustard Glaze and Mesclun Salad
Ingredients:
- 4- 6 ounce center cut wild salmon filets (skin on)
- Sea salt and freshly ground pepper
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon allspice
- 1/2 cup dijon mustard
- 1/4 cup pure maple syrup
- Vegetable oil for brushing the grill and fish
- 1- 6 ounce package mesclun salad greens
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chopped chives
Method:
1. Preheat an indoor grill pan to high or outdoor grill pan to direct heat. Season both sides of the salmon filets with 1/2 teaspoon salt and freshly ground pepper, thyme and allspice, set aside at room temperature while the grill preheats, about 10 minutes.2. Meanwhile, whisk the mustard, maple syrup together in a small bowl until smooth. Season with salt and pepper to taste.
3. Oil the grill pan and place the filets, skin side down on the pan. Cook until grill marks appear, about 5 minutes. Brush the top of the fish lightly with vegetable oil. Turn the fish and continue to grill until grill marks appear and the fish is slightly golden, about 2 minutes more. Brush the skin side of the fish with a little maple mustard, turn and grill until crispy, about 2 minutes. Brush top side of fish with mustard, turn and grill once more until golden brown on the outside but still moist and pink on the inside, about 2 minutes more.
4. Transfer the fish to 4 serving plates and brush with some additional mustard glaze. Toss the mesclun greens with olive oil and season with salt and pepper to taste. Place greens on top of the fish. Garnish with chopped chives and serve with additional sauce on the side.
Serves: 4-6
Active Time: 20 minutes
Total Time: 30 minutes