Quick and Easy Seafood and Fish Recipes
Grilled Salmon Recipe
6 6-oz fillet of salmon, center cut, pinbones
removed, skin intact
Sea salt to taste
3 tablespoons extra virgin olive oil
1/2 cup dry mustard (such as Coleman's)
1/2 cup white sugar
1 cup cold water
Prepare a charcoal grill. When the charcoal is hot and has a coat of
white ash over it push all of the coals to one side of the grill.
Pat the salmon pieces dry. Salt very lightly on both sides. Place
the salmon pieces skin side down, on the cool side of the grill.
Cover the salmon, in groups of two or three if necessary, with a
small domed cover, such as a stainless steel mixing bowl. It is
important to use a domed cover to enclose the fish. It is the slow
hot air circulation that cooks the fish, not the hot coals.
Grill the salmon for 15 minutes without turning. Meanwhile, mix the
mustard powder and sugar and whisk in the water until it has reached
the consistency of heavy cream. During the last 3 or 4 minutes of
cooking lift the domes and brush each piece of fish with olive oil.
Replace the domes to finish the cooking. The salmon will be a
whitish pink color and very tender to the touch and the skin will be
brown and very crisp.
Serve each piece of salmon skin side up with a simple salad, if