I like to take a individual salmon filet w/skin on, put it in a ziplock sandwich bag, add a 2 Tbs. Soy sauce, 1 tsp dijon mustard, 2 crushed garlic cloves & 1 Tbs. brown sugar, lock the bag and kinda massage the salmon with all that good stuff. Toss in fridge for an hour or 2. Fire that grill up, maybe slice up some yams into wedges and some asparagus spears,rub them with some EVOO, toss em on the grill, course, you need to sprinkle a few red pepper flakes and brown sugar on those yams, now for my secret ingredient, put your salmon filet on the grill and pull out that little tub of honey mustard you get from Wendyâ€[emoji]8482[/emoji]s for the chicken nuggets (oh Yes!) scrape all that good stuff on the top of your filet, and just grill til sheâ€[emoji]8482[/emoji]s done …donâ€[emoji]8482[/emoji]t even flip, youâ€[emoji]8482[/emoji]ll know when it flakes!…yeah, thatâ€[emoji]8482[/emoji]s why Iâ€[emoji]8482[/emoji]m always asking the grandkids if they want chicken nuggets! Of course the youngest has to have those damn Mickey Dâ€[emoji]8482[/emoji]s nuggets! (their mustard sux) :roll: :oops:
p.s. Donâ€[emoji]8482[/emoji]t forget the dill sauce for the asparagus and salmon
1/4 c sour cream
1/4 c mayo
1 Tps. dijon mustard
1 Tbs. dried dill
1 Tbs. lemon juice
1/2 tsp. sugar
stir and let sit in fridge for an hour or so to blend, serve on side
p.s. Donâ€[emoji]8482[/emoji]t forget the dill sauce for the asparagus and salmon
1/4 c sour cream
1/4 c mayo
1 Tps. dijon mustard
1 Tbs. dried dill
1 Tbs. lemon juice
1/2 tsp. sugar
stir and let sit in fridge for an hour or so to blend, serve on side
