Grilled Glazed Salmon Sandwichesrecipe from the June 2010 issue of Food & Wine magazine
1/4 cup plus 2 Tbsp Dijon Mustard
1/4 cup prepared horseradish, drained
2 Tbsp honey
Four 6 oz skinless salmon fillets
Vegetable oil, for rubbing
Freshly ground black pepper
In a small bowl, combine the mustard, horseradish, and honey.
Rub the salmon with oil then season with salt and pepper. Grill salmon over moderate heat skin side down, until lightly brown. Rotate and continue grilling until salmon is almost fully cooked through. Rotate again and brush about 1 Tbsp of the horseradish glaze onto each fillet. Continue cooking until glaze is set and salmon is done cooking-about 30 seconds and remove from heat.
Serve on a roll with greens of your choice and the rest of the horseradish glaze on the side.
My mom loves salmon. And I'm not sure how often her and her husband grill it-so I thought this was the perfect meal. Everyone said it was delicious, and I'll have to take their word for it because I can't eat fish. Instead of using individual fillets like the recipe suggests, I bought a huge salmon fillet from the deli and we cut each fillet to fit the bread roll. It worked out really well and the portions were perfect.