Now for the salmon recipe!
Ya'll will have to bear with me a bit as I start the recipe documentation process. Most of my cooking (and baking for that matter) is a conglomeration of several recipes with my own tweaks, or something completely formulated in my head. That being said, specific ratios and measurements are something somewhat new to me. So feel free to ask any questions about anything that I put here if you are unclear or are getting different results.
Mustard Glazed Salmon:
equal parts dijon and brown sugar (i.e. 2 tablespoons of each is usually what I use), my favorite dijon is Emeril's
salt and pepper
salmon fillet (I prefer without skin)
Preheat your grill (this could be made in an over probably at 400F). Place salmon on aluminum foil and season with salt and pepper, place on top rack of grill (if you place it on the bottom the glaze will burn) and let cook for about 5 minutes. While salmon is cooking mix dijon and sugar together until the sugar is mostly dissolved. After 5 minutes paint the glaze onto the top of the salmon, with any of the extra drizzling right along the top middle of the fillet. Let cook an additional 4-10 minutes (depending on how hot your grill is and how thick the salmon is) until an internal temperature of 140F is reached.
In the picture I made this with quinoa, which is a tasty healthy whole grain. I get mine at Trader Joe's but I think you can find it in any grocery store now. I make it according to the direction on the box but instead of water I use chicken stock (vegetable would be fine) about a tablespoon of lemon juice and some garlic powder. Normally I would add some chopped parsley too, but I was rushed. Basil or mint would be good with it as well.
I love this meal because it has a gourmet feel yet can easily be made in half an hour and is so easy.