Wednesday, July 9, 2008

Mustard Glazed Salmon Hors d'oeuvres

Sexy huh? Sexiest salmon I've ever seen... The glaze is only THREE INGREDIENTS : 4 tablespoons honey, 2 tablespoon soy sauce, and 3 tablespoons dijon mustard. The most involved part of this recipe is the process. Here are a couple tips:
1) make sure you rub every surface of the grill that you put salmon on with an oil soaked paper towel. That salmon sticks like glue without it!
2) make sure you soak the skewers first and cut them real small. Then arrange the salmon pieces so that the skewers don't knock each other. It pays to be organized here.
3) Brush them with glaze as much as possible, it makes a nice crusty outside, and DON'T OVER COOK THE SALMON. I find the key to really good salmon is just not over cooking it, what a delicious fish it is!

So that's all there is to it! I threw in a couple garnishing tricks, the casual pile, little drizzle woops all over the plate..., toss some rough chop sage from the garden over that, and dink, a little rosemary sprig in the middle. It tastes as good as it looks and its not even that hard. This is a great way to impress at a cocktail party, bon appetit!

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