Thursday, August 05, 2010

Grilled Salmon with a Mustard-Horseradish Sauce

Back in June, the cover of Food and Wine had this yummy looking grilled salmon, and ever since then, I've wanted to make it.  Harris Teeter had salmon on sale earlier this week so I picked up a pound fillet and decided to give it a whirl.  I've never done any glazes on the grill, and in the end, I did overcook it a bit (but you know me, if it isn't twitching, it's overcooked).  Rick stayed at home tonight so that he could pack for his weekend at his parents' house which left me, the salmon, the grill, and some Project Runway.  The recipe for the salmon is on the Food and Wine website

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.



  1. That looks so yummy! I found your blog, because I think we live in the same city. Gotta support the local girls, huh? :)

  2. Hey Sarah! Thanks for stopping by! Hope that you are having a great week!

  3. I was at the Citadel, but I didn't love the program, so I just transferred to a distance education program at Liberty University. My husband's a med student at MUSC, so I hear so much medical talk, I feel like I'm there too! :P Being a nurse yourself, I'm sure you relate. Thanks for the date night tip!


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