Grilled Salmon With Green Mustard Sauce

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This grilled salmon dish, garnished with a piquant mustard sauce flecked with bits of spinach and arugula, won enthusiastic approval several years ago from my spouse, who is not a salmon fan. I marinated fillets in white wine, orange juice, and soy sauce, then grilled and topped them with the green-hued mustard. The sauce looks striking against the coral flesh of the roasted salmon and complements the taste of the fish beautifully.

Ingredients

• 4   6- to 7-ounce salmon fillets
• ⅓ cup dry white wine
• ⅓ cup fresh orange juice
• ⅓ cup soy sauce
• Vegetable oil for grill rack and oiling salmon
• Kosher salt
• Green Mustard Sauce

Directions

1. Run your fingers over the salmon against the grain, and remove, with clean tweezers, any bones you feel.
2. Place fillets, skin-side up, in a shallow nonreactive pan.
3. In a small bowl, whisk together wine, orange juice, and soy sauce and pour over salmon.
4. Cover fish with plastic wrap and refrigerate 2 hours, turning several times.
5. When ready to grill salmon, oil a grill rack and arrange 4 to 5 inches from heat source.
6. Prepare grill for a hot fire (high temperature).
7. Oil the skin sides of the salmon fillets.
8. Place salmon, flesh-side up, on rack.
9. If your grill has a lid, cover with the vents open or tent salmon loosely with aluminum foil.
10. Cook until flesh is opaque and flakes easily when pierced with a knife, 6 to 10 minutes, depending on thickness of fish.
11. Salt fillets.
12. Garnish each serving with a dollop of Green Mustard Sauce and pass any extra in a small bowl.

YIELD: SERVES 4