I look forward to my friend T's fishing trips as much as he does.
I have salmon fillets and a brown trout fillet. He had a *huge* steelhead fillet I just didn't have room for in my freezer.
I always do a simple maple syrup or teriyaki glaze on my grilled salmon so I decided I'd try a mustard glaze for a change.
Did you know wild salmon turns mostly white when you cook it? Farm raised salmon gets its coral pink color from dyes in the food pellets. It keeps most of its pink color when it's cooked. So I'm told anyway.
I mixed up a honey Dijon mustard sauce with a splash of soy sauce.
I painted the glaze on the salmon for its last minute in the oven. I drizzled a couple of tablespoons over the salmon on the plate. Some fresh dill would have been excellent with the honey mustard but I just happened to have some fresh cilantro I wanted to use.
I think honey glazed carrots with parsley is *perfect* for salmon but I didn't want to overdo the honey so I had peppermint peas with it. Good choice. In the wintertime I always have a red wine with salmon. Sometimes in the summertime I'll have a white wine with it.
I have two recipes I want to try. One is a parchment baked treatment. I've never done a parchment baked fish. And the other is a simple baked treatment. I've wanted to try the simple baked recipe for I don't know how long.
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