Staff Recipes: Grilled Salmon with Champagne Shallot Mustard

Did you know that The Dirty Apron delivers?  If you've already enjoyed a fresh lunch at your office, there's a good chance you've talked to Taryn, our Catering Manager.  She's that super-efficient, great-with-details, do-anything-to-get-the-job-done lady who built our system from the ground up.  To the staff, she's also endearingly known as the one who lurks around the dessert case after lunch, eyeing-up the day's baked goods.  Taryn loves tea with an afternoon treat, but she also knows how to whip up a quick and healthy dinner.  Take for example her Grilled Salmon with Champagne Shallot Mustard, an absolute favourite condiment in the delicatessen.  This dish is simple, flavourful, and so light that you'll definitely have room for dessert!

Grilled Salmon with Champagne Shallot Mustard

4 wild salmon fillets (approximately 6 ounces each)

kosher salt

ground black pepper

1 to 1 1/4 cup dark brown sugar

1/4 to 1/3 cup Stonewall Kitchen Champagne Shallot Mustard

Remove skin, rinse fillets, and check for bones.  Pat dry.  Apply kosher salt and black pepper liberally, rubbing both sides.  Crumble brown sugar onto a plate to remove all large lumps.  Brush mustard generously over fish and coat with brown sugar.

Grill over direct heat (three to five minutes), turning once.  Let rest for several minutes.

Serve with a simple green salad dressed with a Vincotto dressing (Vincotto shaken with olive oil, rock salt, and black pepper).