Courtesy of Andy Riddle, Riddle's Penultimate Café and Wine Bar, St. Louis, Missouri
Serves 6
6 8 oz. fillets of Wild Alaskan Salmon
1 cup (real) maple syrup
1/3 cup Dijon style mustard such as Grey Poupon
pinch ground ginger
¾ cup chopped walnuts
Check with your finger tips to make sure your fish monger has removed the line of pin bones that runs down the center of the salmon fillets. If not, pull them out with a pair of tweezers or small pliers. It's not hard.
Prepare the grill.
Whisk together the maple syrup, mustard and ginger.
When the grill is plenty hot, brown the salmon fillets quickly on both sides, then paint the up side with the maple mustard mix using a brush as you might with BBQ sauce. Turn the fillet over, cooking until done, painting the top side with glaze.
Don't overcook! Some people prefer their salmon “medium rare” - with a line of translucent flesh in the center. Do not cook longer than the instant that translucence disappears from the center of the thickest part of the fillet.
When the salmon in just done, remove from the grill, paint with glaze and press the chopped nuts gently and evenly across the up-side of the fillet until they adhere. Place the fish under a hot broiler to brown the nuts. Alternatively, you can toast the nuts in a broiler before grilling the salmon and avoid the broiler step at the end.
Drizzle a little glaze on the serving plates, plate the salmon and serve.
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Riddle's Penultimate Café and Wine Bar
Owner of Riddle's Penultimate Café, Andy Riddle is dedicated to serving only wild salmon to his clientele. Riddle's menus are printed daily, reflecting the changing seasonality of various ingredients and the availability of only the highest quality local ingredients. For more information: www.riddlescafe.com
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