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Add a photoServings: 6
Ingredients
- 6 x skin-on salmon fillets, 1" thk (abt 6 ounce ea)
- 1/4 c. extra-virgin extra virgin olive oil
- 1/4 c. soy sauce
- 1/4 c. Dijon mustard
- 3 Tbsp. prepared horseradish
- 2 Tbsp. light brown sugar
- 1 tsp rice vinegar
Directions
- To make the Marinade: In a medium bowl, whisk together the marinade ingredients till smooth.
- Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 c. of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and chill for 15 to 30 min.
- Remove the fillets from the bag and throw away the marinade. Grill the fillets, skin-side down, over Indirect High heat till opaque throughout, 10 to 12 min. During the last 2 min of grilling time, brush the fillets with the 1/3 c. reserved marinade.
- Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve hot.
- This recipe yields 6 servings
- Wine Recommendation: A medium-bodied, fruity Pinot Noir from Oregon's Willamette Valley or possibly California's Carneros area will highlight the contrast between the earthy sauce and the briny fish.
- Beer Recommendation: A lively Pilsener from Eastern Europe or possibly one of America's wonderful craft breweries will cut through the complex marinade and allow the delicacy of the salmon to shine.
- Comments: In a rush Relax. This flavor kick is a lifesaver on hectic weekdays - but do not be surprised if you find yourself serving it up to friends on the weekend, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 84 | 74% |
| Total Fat 9.47g | 12% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 742mg | 31% |
| Potassium 63mg | 2% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.32g | 4% |
| Protein 1.21g | 2% |
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