For the side, I decided to make a simple cucumber salad (which was one cucumber peeled and deseeded with my trusty melon baller; 1/4 of a sweet onion thinly, thinly, thinly sliced; dill; cider vinegar; salt; pepper; and a little sugar) to go with the salmon. For something that I just threw together, it turned out really well! I love it when that happens.
I did have one panic moment during my meal prep. I was getting everything together, and I realized that I didn't have any prepared horseradish! The bottle that I thought that I had was a Rick's place. Luckily, the new Harris Teeter is so close! I was able to grab some (and a bottle of wine happened to jump in my hands on the way to the seafood counter where I found the horseradish) and be home before dark!
The final result was really good even though the glaze didn't turn out as well for me as it did for magazine cover, but it was still delicious. I added a little dill to the salmon when I was adding the salt and pepper prior to grilling. I definitely want to make the sandwich that was in the magazine for Rick and I, too! I had a realization about this meal just now...I think that this is first thing that I've made without garlic in forever!
Here's what I did.
Grilled Salmon with a Mustard-Horseradish Sauce
1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup prepared horseradish, drained
2 tablespoons honey
1 pound salmon fillet, cut into 3 pieces
Salt and fresh ground pepper
Dill (either dried or fresh)
Extra virgin olive oil
In bowl, mix mustard, horseradish, and honey together.
Rub extra virgin olive oil on both sides of the salmon. Season the top of the salmon with salt, pepper, and dill.
Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Flip salmon and spread some of the mustard sauce over the fish. Turn and grill until glazed (about 30 seconds). Remove from grill and serve with remaining mustard sauce on the side.