Servings:
6 persons
Time to make:
Not Available
Calories per Servings:
Not
INGREDIENTS:
- 6 oz fillet of salmon, center cut, pinbones removed, skin intact
- 3 tbsp extra virgin olive oil
- 1/2 cup dry mustard (such as Coleman's)
- 1/2 cup white sugar
- 1 cup cold water
- seasalt to taste
STEP BY STEP:
- Prepare a charcoal grill. When the charcoal is hot and has a coat of white ash over it push all of the coals to one side of the grill
- Pat the salmon pieces dry. Salt very lightly on both sides. Place the salmon pieces skin side down, on the cool side of the grill
- Cover the salmon, in groups of two or three if necessary, with a small domed cover, such as a stainless steel mixing bowl
- Grill the salmon for 15 minutes without turning. Meanwhile, mix the mustard powder and sugar and whisk in the water until it has reached the consistency of heavy cream
- During the last 3 or 4 minutes of cooking lift the domes and brush each piece of fish with olive oil
- Replace the domes to finish the cooking. The salmon will be a whitish pink color and very tender to the touch and the skin will be brown and very crisp
- Serve each piece of salmon skin side up with a simple salad, if desired.
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