I love salmon fillets. They are blank palettes for adding flavour before broiling, baking or barbequing. And so simple. This salmon requires just two additional ingredients: maple syrup and mustard; but I could not decide whether to use Dijon mustard or Dijon whole grain mustard with the syrup. I decided to use both, not together but side by side so that you can decide which works best for you.
On a pre-heated barbeque on high, place the salmon fillets directly on the grid. Close the lid for 15 minutes, lifting a couple times to re-baste the fillets. Turn off the burners and let sit for 5 more minutes covered. These times will vary according to the thickness of the salmon.
The salmon should be just cooked and very moist. Prepare it with your favourite side dishes and vegetables. The Israeli couscous pilaf was prepared with toasted almonds, currents and pumpkin seeds for extra flavour. I will put up this recipe soon.
Try this salmon challenge yourself. I can’t wait to share results.