I used to be a really picky kid. There were lots of different things I would not even think about touching for what I considered very serious and well thought out reasons. Fish was actually one of the last things I came around to. And I was seriously missing out. This dinner is so easy to pull together it is kind of ridiculous. It really feels like something this good should involve a lot more effort or time or something; it almost feels like cheating. But it’s not, its real; in less than 30 minutes you too can have this delicious meal in front of you.
So do it. Impress yourself, impress those around you, throw this together after work one night, bask in the glow of the deliciousness, and then make someone else do the dishes. And don’t forget to pour yourself a glass of wine for a job well done. For me this is perfect with a medium to heavy bodied Pinot Noir, one that sees a good amount of oak and has some darker fruit notes. Those oakier notes and that richer full-bodied Pinot are perfect with this richer fish. The little hint of sweetness from the brown sugar is perfect with the fuller fruit profile of this type of wine, while the mustard and ginger play off some of the earthier notes of the wine and some of the flavors imparted by the barrel.
- 3 tablespoons packed brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons butter
- 4 4oz Salmon fillets
- 1 tablespoon olive oil
- salt and pepper to taste
- Melt butter and sugar in a small saucepan. Remove from heat and mix in ginger, mustard, and soy sauce.
- Season salmon with olive oil, salt and pepper
- Grill salmon over medium high heat, 3-4 minutes per side, brushing with glaze mixture
- Serve with steamed rice and broccoli, garnish with sesame seeds.