Grilled Salmon Dijon

I find this recipe to be counter-intuitive - mustard with salmon? - yet it is utterly delicious. My cousin, Jack Riebel, is the Executive Chef at the Dakota Jazz Club in Minneapolis. On a family reunion a couple years ago, he pulled together this dish to feed 35 adults in short order. It was quick, easy, and amazingly good.

Grilled Salmon Dijon
(serves 4-6)
2 12-16oz. salmon filets, with skin on one side, boned
small jar of coarse-ground mustard
small bunch of fresh Italian parsley
2 sprigs fresh rosemary, leaves pulled from the stems
small bunch of fresh cilantro, rinsed well and leaves pulled from the stems
about 1/2 c. dried breadcrumbs
olive oil for drizzling
1/2 lemon

Lay the salmon filets skin-side down on a double-thick layer of aluminum foil, crimped around the edges, or on cedar planks. Slather each filet with mustard to coat all over. Mince the herbs together and spread all over the filets, pressing into the mustard. Sprinkle with breadcrumbs, and drizzle with olive oil. Let sit for 15 minutes.

Meanwhile, heat the grill. Put the salmon on the grill, cover to hold in heat, and cook until just done in the thickest part - cooking time will vary with the thickness of the fish, heat of the grill, and pre-cooking temperature of the fish. Allow to rest for 5 minutes, then spritz with juice from the lemon and serve.

This dish is great with roasted new potatoes (recipe here) and a salad of spring greens.