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Grilled Salmon with Mint Honey Mustard Sauce

September 22, 2011 by Jennifer Che 12 Comments

Copper River Coho Salmon
Ahh summer . . .

It’s really over, I guess! Although today is still technically summer (tomorrow is the official first day of fall this year), it has felt like autumn here in Boston for several weeks now. I finally pulled out the leather jacket this week and resigned myself to wearing socks.

In some ways, I’m sort of bummed that we moved so late in the summer. Our new place has a little yard in the back as well as a balcony and a deck. It would have been fun to be able to make use of these airy outdoor spaces (something I never had in my midrise condo!) before it got too cold.

Despite the impending cold weather, Bryan still decided to buy a grill. He researched for weeks before finally deciding on this crazy Weber Summit grill. Perhaps someday I’ll write a more in-depth post about why he chose it. Needless to say, this grill can get crazy hot and bangs out some beautiful, charred “crusts”!

I digress.

What I meant to share with you today was the inaugural meal with our new grill. True, it was a bit nippy outside, but we put on our jackets and fired up the grill to make this simple, yet delicious Sunday dinner.
Copper River Coho Salmon
I got my last shipment of Copper River Salmon this week. As you know, I have been helping out Alaska’s Copper River Salmon Organization sleuth out places in Boston to get this lovely fish. Copper River Coho Salmon
Isn’t it absolutely beautiful? Alaska actually ran into some horrible storms a few weeks ago. They had to deal with 75 mph gusts as well as 25+ foot seas! In fact, the Alaska Department of Fish and Game even considered closing the season early due to the lower runs of salmon they have had this month.

Thankfully, the weather improved the following week, and the fishermen were able to go out and catch some more fish.

Bryan had told me he preferred his salmon with a sauce versus eating it the simple way I usually prepare it. So, after some internet searching, I combined two elements to form what I thought would be a clear winner for Bryan:

Bobby Flay + mustard/horseradish sauce

Bryan’s a HUGE fan of Bobby Flay and never ceases to stop by his restaurant in Vegas. Bryan also loves spicy stuff, especially mustard, horseradish, and wasabi!
Wild Mint
I found some wild mint in the front yard of my new home. I took the risk and picked it!! Hope wild mint isn’t poisonous like some wild mushrooms!
Horseradish Mustard Mint Sauce
Stir together all the ingredients and serve over your grilled salmon! How much easier can it be than that? This sauce is a cinch and definitely gives the salmon a lovely kick.

Enjoy!
Copper River Coho Salmon
Grilled Salmon Filet with Honey Mustard Sauce
Bobby Flay

Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Fish
2 pound fillet salmon, skin on
2 tablespoons canola oil

Salad
1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil

Sauce
Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Salmon
Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

Salad
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Disclaimer
The Copper River Coho Salmon was provided by the Copper River Salmon Organization in Alaska

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Fish, Recipe, Seafood Tagged With: salmon

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Comments

  1. priyanka bhattacharjee says

    September 22, 2011 at 5:35 pm

    Very appealing…loved the color contrast of the dish

    Reply
  2. Anilou62 says

    September 22, 2011 at 7:49 pm

    Delish. That salmon look soooo juicy and beautiful.

    Reply
  3. Janet Wise says

    September 23, 2011 at 9:16 am

    I made this last night after reading your post. I did find some wild Coho, not nearly as divine as the Copper River, but it waLs good. I used my panini griddle and made it exactly as written. I had purchased some black rice from my Italian grocer that took about two hours of stirring, but when it was finished (infused with stock and red wine) I stirred in some dark chocolate balsamic (from the same store), olive oil and big slabs of parmesan. Just may be our favorite meal in a long time.

    Enjoy your new home and the mint. I don’t know of any poison mint, so harvest away! -Janet in Los Angeles

    Reply
  4. feedthebf says

    September 23, 2011 at 9:50 am

    That salmon is absolutely gorgeous!  I love preparing salmon simple or with sauce – I can eat it any which way!  Definitely going to have to try this sauce =)

    Reply
  5. Casey says

    September 23, 2011 at 11:54 am

    I don’t even eat salmon and this post makes me want to start! Beautiful!

    Reply
  6. Jon Van Dalen says

    September 25, 2011 at 10:33 pm

    Nice! We love grilling fish – it’s so simple and tastes so good. That fish does look very fresh and nice.

    Reply
  7. Sharongwen says

    September 26, 2011 at 9:50 pm

    Yummy.  Alaska Copper River Salmon is definitely “King.”  Husband fished for 50 years for it.  Love it and so good for the tummy.

    Reply
  8. Colleen says

    September 27, 2011 at 9:17 pm

    I’m always looking for a new salmon recipe, and this looks great! Can’t wait to give it a try.

    Reply
  9. Kirsten says

    September 29, 2011 at 12:36 pm

    Wow!  Thanks for including our California Olive Ranch EVOO bottle in your beautiful photography!  Can’t wait to try this over the weekend!

    Thank you,
    Kirsten

    Reply
  10. Dave Scott says

    October 3, 2011 at 12:51 pm

    Greetings. This is my first time on your blog,
    but you have a terrific one. I am always on the look out for new blogs, new
    ideas. I especially appreciate all the details you do.  Great  photos makes it seem like anyone can replicate
    the recipe!

    I am asking, would you please consider posting a
    few of your favorite recipes on erecipecards.com

    http://erecipecards.com/

    It is a tool for bloggers to see and to be seen.
    Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as
    your blog name would link directly back to your blog. Thus giving you new
    attention and potentially new readers.

    Or, if you just want to take a look at a lot of
    fellow food bloggers all in one place. A great learning experience to get ideas
    about how to establish your own blogging voice!

    Please take a look. If you have any ideas or
    questions, please do not hesitate to write

    Dave

    http://erecipecards.com/

    Contact@eRecipeCards.com

    Reply
  11. Janet Wise says

    October 13, 2011 at 6:39 pm

    This is now my “go to” fish sauce because I just “went to it” again. It’s delish. 

    Reply
  12. LoraA says

    November 29, 2018 at 3:11 am

    Thank you for this yummy recipe!!!!!!

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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