From the Grocer
16 oz Dijon mustard
2 TBS water
1 garlic clove, crushed
4 TBS lemon juice
1½ lb salmon filet (cut into 2)
Preheat Himalayan Salt Platter on grill for 35 mins or until the grill temperature reaches 350˚F.
PREPARE the sweet onion mustard glaze by mixing the Dijon mustard, Sweet Onion Sugar, and water together in a sauce pan and heating on medium-low until mixed evenly. Turn down to low.
MIX together garlic, lemon juice, 4 Peppercorn Spice Blend, Salmon Tea Rub, and Organic Extra Virgin Olive Oil in a small dish and rub mixture on the salmon. Place the salmon directly onto the Himalayan Salt Platter top side down and cook for 4-5 mins depending on thickness. Flip salmon over skin side down, coat with mustard glaze and continue to cook for another 4-5 mins.
REMOVE carefully and serve immediately, applying more glaze as needed.
Yield: 2 servings
Total Time: 45 mins
Prep: 35 mins
Cook: 10 mins
~ This recipe was prepared by our very own Patrick O’Steen; avid griller and Graphic Designer.