- 2 tablespoons olive oil
- 1/4 cup Dijon-style mustard
- 2 tablespoons maple syrup
- 2 teaspoons soy sauce
- Juice of 1/2 lemon
- 1 tablespoon peeled and chopped fresh ginger
4 salmon steaks, 1-inch thick
Salt and pepper, to taste
For glaze: In a small bowl, combine the oil, mustard, maple syrup, soy sauce, lemon juice, and ginger and whisk to blend. Pour half of the sauce in a small, nonreactive casserole.
For salmon: Blot the salmon with paper towels to remove surface moisture. Lightly salt and pepper both sides, and lay the salmon on the sauce in the casserole. Spoon the remaining sauce over and spread evenly. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the grill. Cook the salmon over medium-hot coals for 5 to 6 minutes, per side, turning once.
Makes 4 servings.
Recipe courtesy of Farmer’s Almanac. Click to order Farmer’s Almanac!