All Recipes,

Grilled Salmon with Sweet Mustard Glaze

Grilled Salmon with Sweet Mustard Glaze by Chef Joe Dokuchie of Tavern In The Park

Joe Dokuchie,
Tavern In The Park

The chef recommends spraying both the grill and the salmon with a non-stick cooking spray (he uses Vegalene) before grilling. This prevents sticking and also stops the salmon from having the “motor oil” flavour sometimes caused by cooking oil. Be careful, however, as flames may shoot up when spraying the grill.

Ingredients
Salmon
Non-stick cooking spray, for grilling
4 (7 oz) salmon fillets
Seasoning salt, to taste
1 tsp sweet hot mustard
Herb oil, to cover fillets
4 spears asparagus
1 Tbsp butter

Vegetable ribbons
1 zucchini
1 carrot
1 leek
1 tsp butter
Pinch fennel seeds
Pinch chile flakes
Pinch saffron threads
1 Tbsp pernod
Salt & pepper, to taste

Carrot ginger sauce
2 carrots, cut in 1-inch pieces
4 tomatoes, quartered
1/4 cup white wine
1/2-inch piece ginger, grated
2 litres chicken stock
2 Tbsp sugar
Salt & pepper, to taste

Sweet pea coulis
2 cups peas
1/8 cup honey

Method
Herb oil

  1. Mix all ingredients together.

Salmon

  1. Clean grill with wire brush and spray with non-stick cooking spray.
  2. Spray both sides of salmon with non-stick cooking spray. Broil salmon once on each side. Salmon should have sear marks and appear opaque, about 2 minutes each side.
  3. Place salmon on a pie plate with parchment paper. Sprinkle with seasoning salt.
  4. Brush the salmon with mustard and baste with herb oil.
  5. Finish in a hot oven until salmon is medium well, about 6-7 minutes.
  6. Season asparagus with herb oil.
  7. Grill asparagus until it has sear marks and rub with butter.

Vegetable ribbons

  1. With a peeler, remove long strips of vegetable from both the carrot and zucchini.
  2. Cut the leek into narrow strips, washing thoroughly.
  3. Briefly blanch carrot and zucchini strips in boiling salted water, then place in ice water to refresh.
  4. Just before plating, sauté ribbons in butter with fennel seeds, chile flakes and saffron until vegetables are soft. Flambé with pernod and place in centre of plate.

Carrot ginger sauce

  1. Place all ingredients in a saucepan. Reduce contents by half.
  2. Place contents into blender.
  3. Purée until smooth and enrichen with 1 tsp of cold butter. Spoon around vegetable ribbons.

Sweet pea coulis

  1. Boil peas. Strain and place in a blender with honey until smooth.

Yield  4 servings