GREASY, SALTY, AND SPICY?
Anyone out there in a salmony mood? I think salmon is a type of fish that either you really like or you don't like it at all. In our home, I am the one that really likes it, but everyone eats it. Do they have any other choice?
Have I told you about my catering days? Well, then maybe I will! For a couple of years I did catering five days a week. I'd wake up at dawn and started cooking for more than a few. Let me tell you, I met many wonderful people that will forever remain in my heart. I had clients of all ages, from 101 down to 5 years old. I made two different menus every week, one latin and the other american. At one point, I even had a low calorie menu. It was a hard job, I cannot deny, but it taught me so much. I shopped, prepped, cooked, delivered, and CLEANED. I remember my 101 year old client (my mom's neighbor) told my mother that she did not like my cooking, because she liked her food greasy, salty, and spicy. Hey, who knows, maybe that's the secret for living a long life!
Ingredients: Yield: 6 servings
2 lb salmon fillet
Salt and pepper to taste
6 tablespoons mustard
6 tablespoons brown sugar
Rinse salmon under cold running water. Pat dry with paper towels; season with salt and pepper. Spread both sides with mustard and sprinkle sugar. Heat grill to medium high. You can do this in a skillet, too. Cook for approximately 20 minutes. When done, the salmon should flake when pinched with a fork.