Salmon Burgers With Honey Mustard Horseradish Glaze

Photo: bottomless kitchen

Ingredients

2 four-ounce wild salmon fillets (skin on)

3 tablespoons horseradish

3 tablespoons dijon mustard

1 tablespoon honey

3 large heirloom tomatoes, quartered

3 tablespoons olive oil

2 teaspoons balsamic vinegar

French bread, sliced& buttered

Local Corn!

Preparation

Light grill and allow to pre-heat

Combine tomatoes with olive oil and balsamic, wrap tightly in foil pouches, place on grill

Minutes after tomatoes went on the grill, add the corn (husks on)

Combine the glaze (horseradish, dijon & honey) in small bowl

Rub salmon with vegetable oil, liberally season with salt & pepper

Minutes after corn went on the grill, place fish on (skin side down) and spread half the glaze on top.

Take off the corn, carefully husk & place back on the grill with the buttered slices of French bread. Keep rotating the corn & bread so it does not char.

Once fish has been on the grill for approx 6 minutes, pull everything off.

Carefully open the foil packets and spoon tomatoes onto grilled bread slices.

Serve salmon on toasted buns with the remainder of the glaze. Enjoy!

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About

A snippet from bottomlesskitchen.com:

"...We also enjoy keeping the skin on the salmon and cooking skin side down without flipping. The fat in the skin keeps the fish from drying out and refraining from flipping ensures that the smaller fillets will not fall apart."