As Summer 2018 began to wind down, I realized that I hadn’t grilled anything! Not a burger! Not a bell pepper! Not even a hot dog! So, naturally, I freaked out and started brainstorming what I could throw onto a small grill. The only requirements I gave myself was that it had to be meal-prep friendly and spicy. After emerging from my deep dive into the Internet ocean of marinades, meats and rubs, I decided to make a spicy but sweet grilled salmon.
For the sweetness, I chose maple syrup and for the spicy kick I combined cayenne pepper and Colman’s Mustard Powder. This mustard has some kick, so by using mustard powder I had better control over the sweet-to-spicy ratio.
As I do with any ingredient I put into my body, I looked into some of the health benefits and nutritional information of mustard. It turns out that mustard is rich in phytonutrients called glucosinolates that are protective against gastrointestinal cancer. This phytonutrient is also found in other plants in the Brassicas family including broccoli, cauliflower, cabbage, brussel sprouts and turnips. Mustard is also a good source of the anti-inflammatory nutrients Selenium and Magnesium.
Now let’s go ahead and try this grilled salmon recipe. Let me know what you think. And by the way, if you don’t have Colman’s Mustard in your cabinet you should check out Ibotta which has deals on all Colman’s products.
Prep Time: 15 minutes . Cook Time: 10 minutes . Yield: Serves 6
2 Lbs Salmon Filets
2 Tbsp Colman’s Mustard
1 Tbsp Fresh Dill, minced
2 Tbsp Maple Syrup
1 Tbsp White Wine Vinegar
1 Tbsp Ginger, minced
1/4 Tsp Cayenne Pepper
Juice from 1 lemon
2 Cloves Garlic, minced
Salt & Black Pepper to taste
Oil for grill
1. In a small bowl, combine all ingredients except oil and salmon. Mix thoroughly.
2. Cut salmon into 6 4-ounce pieces. Combine salmon and marinade in a large bowl or ziploc bag; ensure salmon is evenly covered with marinade. Marinate for 15 to 30 minutes.
3. Preheat grill to medium heat.
4. Lightly grease grill grate. Place salmon fillets on the preheated grill skin side up. Reserve some marinade for basting. Grill for about 3 minutes; flip fillets and grill for another 4 to 6 minutes until desired doneness. Serve warm with your favorite sides.