Simple Salmon
By: Anonymous
Published: Saturday, February 13, 2010 - 4:44pm

Ingredients




6 skin-on salmon fillets, 1" thk (abt 6 oz ea)
cup extra-virgin olive oil
cup soy sauce
cup Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons light brown sugar
1 teaspoon rice vinegar

Preparation

1 To make the Marinade: In a medium bowl, whisk together the marinade ingredients until smooth. 2 Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes. 3 Remove the fillets from the bag and discard the marinade. Grill the fillets, skin-side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. 4 Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm. 5 This recipe yields 6 servings 6 Wine Recommendation: A medium-bodied, fruity Pinot Noir from Oregon's Willamette Valley or California's Carneros area will highlight the contrast between the earthy sauce and the briny fish. 7 Beer Recommendation: A lively Pilsener from Eastern Europe or one of America's wonderful craft breweries will cut through the complex marinade and allow the delicacy of the salmon to shine. 8 Comments: In a rush? Relax. This flavor kick is a lifesaver on hectic weekdays - but don't be surprised if you find yourself serving it up to friends on the weekend, too.