- Special Pricing
Grilled Salmon Steaks with Mustard and Dill Sauce
- Active Time 20m
- Total Time 24h 20m
Makes 4 servings
A traditional method of preparing salmon in Scandinavia is to make gravlax. The fish marinates for a few days in a mixture of salt, sugar and dill, at which point it is thinly sliced and served with a mustard and dill sauce. Jeff O'Neill at the Jasper Park Lodge starts this recipe by marinating the salmon, but instead of stopping at the gravlax stage, he continues by grilling the fish, and ending up with double the flavor.
- For the Salmon Steaks:
- 4 salmon steaks, about 1 inch thick
- 1/2 cup sugar
- 1/2 cup salt
- 1/2 cup minced fresh dill
- Freshly ground black pepper
- For the Sauce:
- 1 cup Dijon-style mustard
- 1/2 cup honey
- 2 tablespoons minced fresh dill
- 1 teaspoon vegetable oil
TO MAKE THE STEAKS: Place the salmon steaks into a glass or ceramic dish that will hold all of them, close together, in one layer. Put a tablespoon of sugar, salt and dill on top of each of the salmon steaks and press the mixture into the salmon meat. Grind a little fresh pepper onto each steak. Then turn the steaks over and repeat the sugaring, salting, dilling and peppering process. Cover the dish with plastic wrap and place it in the refrigerator for 24 hours.
TO MAKE THE SAUCE: Whisk all of the ingredients together in a bowl. The sauce can also be made 24 hours ahead and held in a covered container in the refrigerator.
Ready your outdoor or indoor grill for cooking, or preheat your oven broiler. Remove the salmon steaks from the marinade and grill them for 4 to 5 minutes on each side, or until they reach the degree of doneness that you like.
Serve with the mustard and dill sauce.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
531 calories; 15g total fat; 70mg cholesterol; 351mg sodium; 42g carbohydrates; 12g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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