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Maple-Mustard Grilled Salmon
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Serves 4
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Ingredients:
1/3 cup maple syrup
3 tablespoons grainy Dijon mustard
1 teaspoon cider vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon Freshly ground black pepper
Vegetable oil, for oiling the grill and the fish
Kosher salt, to taste
4 skin-on salmon fillets, (6 oz. each)
Freshly ground black pepper, to taste
Directions:
Heat grill to medium-high heat. Place all of the glaze ingredients in a medium saucepan and whisk until combined. Bring to a boil over medium-high heat; remove from heat and set aside.
Pat the salmon filets dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper. Brush tops with some of the glaze. Rub the grill grates with a towel dipped in oil. Place the salmon on the grill flesh-side down, cover the grill, and cook undisturbed until grill marks appear, about 2 to 3 minutes.
Using a flat spatula, carefully flip the fillets over skin-side down. Brush tops again with more glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.
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Heat grill to medium-high heat. Place all of the glaze ingredients in a medium saucepan and whisk until combined. Bring to a boil over medium-high heat; remove from heat and set aside.
Pat the salmon filets dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper. Brush tops with some of the glaze. Rub the grill grates with a towel dipped in oil. Place the salmon on the grill flesh-side down, cover the grill, and cook undisturbed until grill marks appear, about 2 to 3 minutes.
Using a flat spatula, carefully flip the fillets over skin-side down. Brush tops again with more glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.
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