So, one day while reading recipes on Foodbuzz, I ran across one with maple syrup and dijon mustard. I thought that might work. As always, though, I substituted my beloved shagbark hickory syrup for the maple syrup. It's a little smokier, less sweet and lighter. Perfect for salmon. Indeed it was. Connie would've preferred this smoked like the other was. I didn't care. It was fantastic. I ate leftover salmon all week. And, if I have to admit it, I was pretty happy I didn't need to share :-) Here's the link to the shagbark hickory syrup.
Salmon with Shagbark Hickory Syrup and Dijon Mustard
1 large salmon filet
2 t dijon mustard
3 T shagbark hickory syrup or maple syrup
1 1/2 T brown sugar
1 T olive oil
1 t thyme
Mix the marinade.
Slather it on the salmon.
Grill it. Well, it's not really that easy a decision... You can grill it on direct heat and get all kinds of wonderful sweet, brown crunchy pieces (I nibbled so many of these BEFORE I served dinner that Connie asked my if that WAS my dinner!) Or you can grill the salmon on indirect heat. If you've got a gas grill, you have the heat on on half of your burners and cook the salmon on the other half. If you've got a charcoal grill, you do the same with the charcoal. Then, your next choice is whether you smoke the salmon or not. If you choose to cook the salmon on direct heat, you're probably going to want to keep the lid open so you can spray down flare-ups. That rather negates the whole smoking scheme. So, if you're going to cook the salmon on indirect heat and you'd like to smoke it, have at it. Actually, that's what I'd recommend if you're using the indirect heat method. Without the flames caramelizing some of the marinade, you won't have as much flavor - unless you smoke it... Now, for the last choice, how well done? Some folks like their salmon done as in well done. Not me. I like some pink in the middle. Medium rare. I think it tastes less fishy that way and, super double bonus, it's easier to heat up later without overcooking.
Many thanks to my fellow blogger at Yummo Eating for this fantastic recipe!