In my last post I advised this salmon recipe would be my next post. I just hadn’t got around to it until now. Let me assure you that the weather being perfect for golf and gardening had nothing to do with it.
Anyway, She Who Must Be Obeyed picked up a couple of small wild sockeye salmon fillets. I thought they were too expensive but have been advised that I was wrong. I hate it when that happens.
She wanted them for dinner that night so I would be doing a long smoke to cook it. Fortunately, the Louisiana Grills Pellet Smoker does a great job of cooking salmon with higher heat. and shorter cooking times.
I started by making a couple of small pieces of aluminum foil to put the fillets on. I find it easier to handle the fish on the grill.
Then I mixed the mayonnaise, dijon mustard and dill together. I spread the mixture over the salmon and then sprinkled the brown sugar over it.
I put the salmon in the pellet grill preheated to 350 F. You could use an oven and get a good result as well.
I let it cook for 25 minutes.
We served it with the grilled Berbere Potatoes from the prior post and a nice coleslaw.
This had a nice complex flavour. There was little enough mustard to not overpower the salmon but still give some spice. The dill and brown sugar added a brightness and sweetness. This was very good.
Sorry for taking so long to post this.
Excuse me, I have a tee time.
The Old Fat Guy
- 500 grams (1 pound) salmon fillet
- 3 ml (1/2 teaspoon) mayonnaise
- 3 ml (1/2 teaspoon) Dijon mustard
- 3 ml (1/2 teaspoon) dried dill weed
- 5 ml (1 teaspoon) brown sugar
- Put the salmon fillets on small pieces of foil.
- Mix the mayonnaise, mustard and dill weed together.
- Spread the mixture on the salmon fillets.
- Sprinkle brown sugar over the fillets.
- Put in a preheated 350 F smoker or oven.
- Cook for 20 to 25 minutes.