Okay, so it isn’t Friday, but I just have this craving for salmon that I couldn’t shake. 🙂
I started dinner off with a nice salad of romaine lettuce, chickpeas, feta cheese and Balsamic vinegar and lemon infused olive oil. It was a great start for dinner while the salmon was cooking on the grill.
I found a great recipe for broiled salmon on the Bon Appetit website, but discovered I didn’t have taragon that was called for….so, I improvised.
Soak cedar planks for at least 1 hour.
Turn on grill and heat to high.
3/4 cups mayo
1/2 cup spicy brown mustard
6 TBSP chopped fresh rosemary (substituted for the taragon)
6 TBSP chopped chives
2 TBSP brown sugar
2 TBSP lemon juice
2 teaspoons lemon zest
Mix above items together. Set 1/2 cup aside for serving with salmon.
6 6 oz. Salmon filets
Top fish with remaining sauce, place on planks and cook on grill for 15 minutes, or until opaque and flakey.
Serve with veggies of your choice. Tonight I made broccoli from the church garden.
Dessert was a couple of the wonderful blueberry cookies I made yesterday. Those things are absolutely addictive!