Honey Mustard Glazed Grilled Salmon

Cooking on the grill outside is one of the best things in the world when it comes to cooking dinner.  The one thing I truly love about it is the simplicity of it.  You can heat up the grill, add some food, cook it and you are done and ready to eat.  Clean up is simple, it doesn't heat up your house and you can cook the whole meal on there.

All of tonight's meal was cooked on our grill.  In case you were wondering the grill is an infrared gas grill. 

Honey Mustard Glaze

This recipe came out of a cookbook that I picked up when I was in Alaska last year.  It is called Cooking Alaska's Wild Salmon by Kathy Doogan.  The cookbook has everything salmon.

1/4 teaspoon salt (I did not use salt, I didn't think it was needed)

1 garlic clove, pressed

2 tablespoons Dijon mustard

2 teaspoons lemon juice

1 tablespoon honey

1/4 teaspoon black pepper

In a bowl mix all ingredients.  

Grilled Salmon

2 salmon filets (Our salmon came from SeaBear)

Honey Mustard Glaze

Brush the tops of the salmon with the glaze.  Place salmon on grill  over direct heat that has been preheated to 450 degrees Fahrenheit.  Cook for 8 minutes, brushing with more glaze as needed.

Kale (cooked in a foil pouch)

1 large head of kale, washed, stems removed and torn into small pieces

Olive oil

Place kale on a large piece of foil, drizzle with olive oil.  Place another piece of foil over top, roll up the sides to create a packet.  Place kale on direct heat for 5 minutes, remove to indirect heat for 10 minutes. Remove and serve.

Sweet Potatoes (cooked in a foil pouch)

1 large sweet potato, peeled and cut into chunks (we used a Japanese sweet potato)

Olive oil

Place sweet potatoes on a large piece of foil, drizzle with olive oil.  Place another piece of foil over top, roll up the sides to create a packet.  Place on the grill on direct heat for 5 minutes, turn, cook for another 5 minutes and then remove to indirect heat and cook for another 10 minutes.