Ahh summer . . .
It's really over, I guess! Although today is still technically summer (tomorrow is the official first day of fall this year), it has felt like autumn here in Boston for several weeks now. I finally pulled out the leather jacket this week and resigned myself to wearing socks.
In some ways, I'm sort of bummed that we moved so late in the summer. Our new place has a little yard in the back as well as a balcony and a deck. It would have been fun to be able to make use of these airy outdoor spaces (something I never had in my midrise condo!) before it got too cold.
Despite the impending cold weather, Bryan still decided to buy a grill. He researched for weeks before finally deciding on this crazy Weber Summit grill. Perhaps someday I'll write a more in-depth post about why he chose it. Needless to say, this grill can get crazy hot and bangs out some beautiful, charred "crusts"!
I digress.
What I meant to share with you today was the inaugural meal with our new grill. True, it was a bit nippy outside, but we put on our jackets and fired up the grill to make this simple, yet delicious Sunday dinner.
I got my last shipment of Copper River Salmon this week. As you know, I have been helping out Alaska's Copper River Salmon Organization sleuth out places in Boston to get this lovely fish.
Isn't it absolutely beautiful? Alaska actually ran into some horrible storms a few weeks ago. They had to deal with 75 mph gusts as well as 25+ foot seas! In fact, the Alaska Department of Fish and Game even considered closing the season early due to the lower runs of salmon they have had this month.
Thankfully, the weather improved the following week, and the fishermen were able to go out and catch some more fish.
Bryan had told me he preferred his salmon with a sauce versus eating it the simple way I usually prepare it. So, after some internet searching, I combined two elements to form what I thought would be a clear winner for Bryan:
Bobby Flay + mustard/horseradish sauce
Bryan's a HUGE fan of Bobby Flay and never ceases to stop by his restaurant in Vegas. Bryan also loves spicy stuff, especially mustard, horseradish, and wasabi!
I found some wild mint in the front yard of my new home. I took the risk and picked it!! Hope wild mint isn't poisonous like some wild mushrooms!
Stir together all the ingredients and serve over your grilled salmon! How much easier can it be than that? This sauce is a cinch and definitely gives the salmon a lovely kick.
Enjoy!
Grilled Salmon Filet with Honey Mustard Sauce
Bobby Flay
Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
Fish
2 pound fillet salmon, skin on
2 tablespoons canola oil
Salad
1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil
Sauce
Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Salmon
Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
Salad
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
The Copper River Coho Salmon was provided by the Copper River Salmon Organization in Alaska
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