Grilled Salmon with Grapefruit Maple Mustard Glaze
Charlene
I frequently serve this as an appetizer dish.
ingredients
- Marinade & Glaze:
- 1 cup ruby red grapefruit juice
- 1/2 cup pure Canadian maple syrup (don’t use imitation)
- 2 Tbsp chopped fresh dill (can use dried - reduce amount by 1/2)
- 2 Tbsp whole-grain Dijon mustard
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp coarsely ground black pepper (I use Montreal Steak Spice)
- 1 - whole Salmon Fillet
- 2 tsp Old Bay Seasoning
- 1 1/2 grapefruits (red, fresh)
directions
- 1
In a small bowl whisk together the grapefruit juice, maple syrup, dill, mustard, olive oil & pepper.
- 2
Season the salmon with the Old Bay Seasoning, pressing into flesh. Place salmon evenly in a shallow dish or large Ziploc bag. Pour half of the marinade over salmon, turning to coat. Marinate for 30 minutes, turning occasionally. (don’t let this go past 30 minutes as fish will start to ’cook’)
- 3
Place remaining marinade in small saucepan and warm it over medium heat.
- 4
Slice the whole grapefruit into 1/2 inch slices. Set aside.
- 5
Preheat bar bq grill to medium high.
- 6
Remove salmon from marinade - place in fish grill basket. Grill salmon for 7 - 10 minutes per side (depending on thickness), basting with remaining marinade.
- 7
While salmon is grilling, brush grapefruit slices with a little olive oil and grill for 2 to 3 minutes per side.
- 8
When salmon is cooked, squeeze the 1/2 grapefruit over the fish and additional maple syrup to taste - probably a little less than 1/4 cup.
- 9
Serve with grilled grapefruit slices.
- 10
I also make an aioli with mayonnaise, lime juice, dill and horseradish to taste to serve on the side.
notes
May be made 1 day ahead; take out of refrigerator and leave at room temperature at least 15 minutes or so to take the chill off before serving.
Source: Char Wolfe
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