Salmon is a wonderful entrÃ©e that adults and kids alike love. The glaze is a hit because it takes on a sweet and salty taste. If your child doesnâ€™t like the mustard, use just the honey for their serving.Â Serves 4.Â
3Â tablespoons of soy sauce
3Â tablespoons of honey
3Â tablespoons of a Raspberry Honey Pretzel Dip by Robert Rothschild FarmsÂ
Salmon and Garnish
4Â – 4Â oz. salmon filets skin on
Non-stick cooking spray
Lemon slices and parsley for garnish
For marinade,Â whisk all ingredients together in a mixing bowl. Rinse salmon filets and pat dry. Pour marinade mixture into a flat dish and place salmon filets flesh side down into marinade, cover and refrigerate for at least one hour before grilling. Spray grill or grill panÂ with non-stick cooking spray. Burners for grill pan or grill should NOT be on when spraying grill.Â Preheat toÂ medium high andÂ place salmon filet skin side down. Cook for 5 minutes. Slide spatula in between the skin and the salmon. You should easily be able to separate the skin form the salmon this way, and flip. Discard skin. Cook for 2 minutes covered, and turn a Â½ inch and continue to cook 3 more minutes to achieve the grill marks pictured. Remove from grill and garnish with lemon and parsley.
Try Wente Vineyards Riva Ranch Chardonnay (Livermore Valley),Â Â Hahn Estates Chardonnay (Monterey), McManis Family Vineyards Chardonnay (River Junction, California), Flensburger Brauerei Gold Premium Lager Beer (Germany), Saint Arnold Weedwacker (Houston, TX) or a beer forÂ Summer Flight by the Samuel Adamâ€™s Brewery.