Recipe
Salmon de Blackmore
Time: varies
Yield: 2 servings (scales easily)
| 1 pound fresh salmon juice of 1 lemon, freshly squeezed |
1 tablespoon butter, softened 1-2 tablespoons dijon mustard |
Prepare grill, aiming for medium hot coals.
Generously coat salmon with softened butter, then cover butter with a thin but thorough covering of dijon mustard. Place on grill, and drizzle lemon juice over fish.
For filets, cook one side only (skin side down), covered. For steaks, turn once. After turning, recoat with butter, mustard, and lemon juice.
Grill until the fish is flaky and still slightly pink. Do not overcook.
Notes
One of the first recipes my sister Laura shared with me in May 1997 as I moved off-campus prior to senior year at college. This approach to salmon has remained a staple ever since.
Adapted from the kitchen of Laura Blackmore