Monday, August 23, 2010

Grilled Salmon with Mustard and Scallions

I realize that there are several salmon recipes already on here, but Costco has wild sockeye right now for a ridiculously low price and we feel obligated to take full, weekly advantage.

2 scallions, sliced and then coarsely diced a few times (white and light green parts)
1 clove garlic, pressed
1 tsp whole grain dijon mustard
A slosh of soy sauce
2 sloshes of rice wine
1 tbsp olive oil
1 tsp toasted sesame oil

Wild salmon (enough for 2)
1/2 avocado, diced, for garnish (optional)

Whisk marinade ingredients together. Pour over the salmon and let marinate in the fridge for 20-30 minutes.

Grill on high for about 3 minutes (skin side down), then flip. Spoon extra scallions over the top, and grill another 1-3 minutes on the second side, depending on how thick the salmon is. (We were once told, in a friendly but firm way, that the only way to eat salmon was medium rare, by the co-owner of one of our favorite French restaurants in Manhattan. After taking her advice for our dinner that night, we were converted. I can't pull off the same Parisian flair or authoritative gaze, but seriously: try it. You'll feel warm fuzzies for the French and possibly all humankind.)

Serve over rice (e.g., Bhutanese red rice: saute a little olive oil and onion over medium heat until soft, then add 3/4 cups red rice and saute for another minute. Add 1 cup water, cover, and bring to a boil. Turn heat down to low and simmer for 20 minutes, then uncover and turn heat to medium, stirring until the excess water evaporates. Push rice to the side of the pan, add a tsp of pasture butter and a sprinkling of mustard seeds to the bottom of the pan and let simmer for a few seconds, then turn off the heat and stir the rice to coat).

Serves 2. Goes well with cucumber salad (above).

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