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Solaire Chardonnay and Grilled Salmon

Published, Birmingham magazine, July 2008

Grilled Salmon with Dilled Mustard Glaze


1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole grain mustard
1 tablespoon dill, finely chopped
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
fresh ground pepper
vegetable oil
1 Two pound salmon fillet, skin on
1 tablespoon olive oil

Toast mustard seeds over moderate heat until they darken and begin to pop, approximately two minutes. Transfer to plate and set aside. Whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper and set aside. Brush grill grate with oil. Brush skin side of salmon with olive oil and season with salt and pepper. Place fillet on grill, skin side down. Spread the mustard glaze over the fish. Sprinkle with mustard seeds. Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, approximately 25 minutes. But do not allow the skin to char. Transfer salmon to a platter and serve.


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