Grilled Salmon with Chile Honey
We are lucky enough to acquire Copper River Salmon from our local market today. Copper River salmon are a wild Alaskan salmon that are available only from mid-May to mid-June each year. The fillet we purchased is a beautiful deep color and, when cooked, has a wonderful flavor and texture. Of course, the recipe is also wonderful with farm-raised salmon. The chile honey sauce is adapted from Bobby Flay's "Bold American Food" and compliments the rich salmon taste. Originally served as part of: Grilled Salmon.
Ingredients
- 1 tablespoon Dijon mustard (Grey Poupon)
- 2 teaspoons ancho chile powder
- vegetable oil spray (Pam)
- 1/4 cup clover honey
- 1 pound Copper River fillet salmon
- olive oil
- salt & pepper
Instructions
We start by making the sauce for the salmon. We mix the mustard and chile powder in a ramekin. Then we spray a 1/4 cup measuring cup with a little vegetable spray and pour in the honey. The vegetable spray makes it easier to get all the honey into the ramekin. We stir our sauce and set aside.
Next, we start heating our grill. We rinse the salmon, pat dry, and remove as many of the little bones as we can. We rub it with a little olive oil and salt & pepper. When the grill is hot, we place the salmon flesh-side down onto the grill. We cook the salmon for about four minutes, then flip. After another three or four minutes, the salmon is done and we remove it to a clean plate.
We let the salmon rest for a few minutes and then cut into three pieces. We serve with the chile honey sauce.
Ingredients
- 1 tbsp Dijon mustard (Grey Poupon)
- 2 tsp ancho chile powder
- vegetable oil spray (Pam)
- ¼ cup clover honey
- 1 lb Copper River salmon fillet
- olive oil
- salt and pepper
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Mix the mustard and chile powder in a ramekin. Spray a ¼-cup measure so the honey slides out, measure the honey, and stir it in.
Grown-up
Heat the grill. Rinse and dry the salmon, pull out as many pin bones as you can, and rub with oil, salt and pepper.
Grown-up
Grill flesh side down about 4 minutes, flip, and grill 3 to 4 minutes more, until done. Rest a few minutes, cut into 3 pieces, and serve with the chile honey.