Today’s recipe feature is Honey-Mustard-Glazed Salmon Steaks. Dijon and whole-grain mustards mix with a bit of honey, soy sauce, garlic and thyme to create an easy and wonderful sauce. The salmon is grilled for a few minutes and then brushed generously with the sauce as cooking completes. The recipe’s author suggests you serve this dish with a floral, full-bodied Torrontés, a white wine from Argentina. Healthy and joyous eating!
Honey-Mustard-Glazed Salmon Steaks (Recipe courtesy Jamie Bissonnette)
- ¼ cup Dijon mustard
- ¼ cup whole-grain mustard
- ¼ cup honey
- 2 tablespoons soy sauce (gluten-free variety, if needed)
- 1 garlic clove, minced
- 1 ½ teaspoons finely chopped thyme
- Four 6-ounce skinless salmon fillets or 6- to 8-ounce salmon steaks (about 3/4 inch thick)
- Canola oil, for brushing
- Kosher salt
- Freshly ground pepper
In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.
Light a grill or preheat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (For salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard, turning frequently, for 1 minute.) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.
The honey mustard can be refrigerated overnight. Serve with steamed or grilled bok choy or your favorite grilled vegetables. Serves 4 to 6.