I don't know how many ways I have eaten salmon, but I have learned the simpler the better. Like any good recipe, the freshness and quality are key. So I always start with the best salmon available. The rest is a simple technique, mixed with clean citrus flavors and overtones that hint at other tastes and textures bring the salmon out of the sea and onto your delicate palate.
2 lb fresh salmon filet (1" thick), skin on
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
½ lemon, freshly squeezed
Salad and Lemon Mustard Balsamic Dressing:
2 stalks Romaine lettuce, chop into 1" pieces
1 tsp. Dijon mustard
pinch brown sugar
1 lemon, freshly juiced
2 Tbsp. balsamic vinegar
black pepper, freshly cracked
Marinade: Mix all ingredients in a bowl and put salmon and marinade in a plastic bag and refrigerate for ½-1 hour.
Preheat grill, place salmon skin side down close grill cover and cook for 4-5 minutes (do not flip) when skin is crispy, slide a spatula carefully between flesh & skin and remove from grill. Let rest for 3 minutes.
Dressing: Put ingredients in a small bottle with the cap on and shake to emulsify, pour over lettuce.
Lightly place mustard crusted salmon on top of salad to serve.