Wednesday, May 30, 2012

Grilled Salmon with Glaze

So after my little incident with food poisoning (yes, I poisoned myself) I have been wary about eating poultry AND about cooking in general. I know you have to get back up on the horse, so I started small and easy--with frozen Salmon. I have been pinning lots of yummy recipes on Pinterest and I am trying to actually cook some of them. Pinterest has done WONDERS for my organization. I can determine what I want to cook for the week while I am at work--no recipe binder needed! It makes it to easy to make my grocery list and to try to put together recipes for the week that use similar ingredients. It also helps me plan for meals in advance, which is a HUGE help to me. I also enjoy listing when I made the particular dish and whether or not it was well received. Anyway, that was a lot of blah blah blah to give you a recipe! Forrest and I made this grilled salmon last night and it was TO DIE FOR delicious and super easy to make! I am kind of surprised I didn't finish it off at breakfast! I served it over whole wheat pasta with a little butter and parmesan cheese mixed it. Then I squeezed a lemon slice over the whole plate, which really added to the pasta! Hope you enjoy!!

BBQ Salmon

  • fillet (3 1/2 to 4 lb.) (I used 1 bag of frozen filets-there were 4)
  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup dry white wine 
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon salt (I omitted salt)
  • 1/2 teaspoon pepper
  • For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

  1. Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.

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