Miso-Dijon Grilled Salmon
Ingredients
- 1/4 cup (60 ml) white miso
- 2 Tbsp (30 ml) Maille Dijon Original Mustard
- 1 Tsp (5 ml) sriracha
- 4 (6 oz) skin-on salmon fillets
- Salt and pepper to taste
- 2 Tbsp sesame seeds (any colour)
- Cooking spray
- Bok choy or other greens
Preparation
- Whisk together the miso, mustard and sriracha and pour into a bowl reserving approximately ¼ cup of the mixture.
- Place the salmon into the mixture and turn to coat. Cover and marinate for at least 1 hour (on longer) in the refrigerator.
- Heat grill to high. Remove the salmon from the marinade and season all over lightly with salt and pepper.
- Spray the grill with a light cooking oil and BBQ skin side down with the cover closed until golden brown or until a crust forms – about 3 to 4 minutes.
- Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. The internal temperature should reach 120°F.
- Remove from the grill, sprinkle sesame seeds and serve over charred greens such as bok choy, Brussels sprouts or asparagus.
- Thin the extra miso-mustard mixture with about 2 Tbs of water and drizzle over fish and veggies.
