Bobby Flay's Grill It! - Bobby Flay [63]
Serves 4
¼ 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
1 bunch of watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Perfectly Grilled Salmon
Whisk together both of the mustards, the honey, horseradish, mint, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Let sit for at least 15 minutes before using. The sauce can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before serving.
Combine the watercress and onion in a medium bowl, add the vinegar and oil, and season with salt and pepper. Toss to combine. Transfer the salad to a platter, top with the salmon fillets, and drizzle each fillet with the mustard sauce.
Grilled Salmon with Miso-Orange Glaze
While not at all complicated, this glaze manages to pull off a whole lot in terms of flavor. Miso (fermented soybean paste) is nutty and rich and adds a complex taste to the glaze while orange juice and zest keep it fresh and bright. The naturally sweet orange juice needs only a couple of tablespoons of brown sugar to make the glaze deep and luscious. Soy sauce and rice wine vinegar echo the Asian flavor of the miso. Miso is most often found in the dairy aisle of your supermarket or can be purchased online.
Serves 4
2 cups orange juice (not from concentrate)
Grated zest of 1 orange
2 tablespoons light brown sugar
⅓ cup yellow miso paste
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
4 (8-ounce) salmon fillets
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, thinly sliced
Combine the orange juice and zest and brown sugar in a medium saucepan and bring to a boil over high heat. Simmer, stirring occasionally, until thickened and reduced to ½ cup, about 10 minutes. Whisk in the miso and cook for 1 minute. Remove from the heat, whisk in the soy sauce and vinegar, and let cool to room temperature.
Place the salmon in a baking dish, pour half of the glaze over the fillets, and turn to coat. Let marinate at room temperature for 15 minutes.
Heat your grill to high.
Remove the salmon from the marinade and season with salt and pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the fillets over, brush with the remaining glaze, and grill until cooked to medium, 2 to 3 minutes longer.
Transfer the salmon to a plate and garnish with the green onions.
Grilled Salmon with Salsa Vera Cruz and Toasted Pumpkin Seeds
Salsa Vera Cruz is a traditional Mexican sauce for seafood. It’s an incredibly fresh, slightly spicy tomato-based sauce loaded with flavor in the form of olives, capers, garlic, and jalapeños. While Salsa Vera Cruz is usually served with red snapper, I think salmon works very well as the fresh, slightly briny flavors of the sauce really cut through the rich nature of the fish. Toasted pumpkin seeds add a nice, earthy crunch.
Serves 4
6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
2 cloves garlic, finely chopped
½ cup green olives, pitted and halved
2 pickled jalapeño chiles, drained and thinly sliced
2 tablespoons capers, drained
1 tablespoon finely chopped fresh oregano leaves
2 teaspoons finely chopped fresh thyme leaves
¼ cup extra-virgin olive oil
¼ cup pumpkin seeds, toasted
Perfectly Grilled Salmon
Fresh thyme sprigs, for garnish
Heat your grill to high.
Put the tomatoes in a bowl with the canola oil, season with salt and pepper, and toss to coat. Place on the grill and cook until charred