Marinated Salmon & Cream Sauce

We both enjoy eating salmon, perhaps because it makes us feel like we’re eating healthy. That said, compared to many of our other dishes we eat, salmon usually tends to be a little bland in comparison. Something we have to be in the mood for. Surprisedly, this marinade adds a pleasant flavor. Paired with the cream sauce is just delicious.   

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Ingredients for Salmon Marinade:

• 1/2 Lime (juiced)
• Pepper (to taste)
• 2 Salmon Fillets
• 1 TBSP Olive Oil
• 1/8 TSP Cayenne Pepper
• 1/4 TSP Garlic Powder
• 1/2 TSP Paprika
• Salt (to taste)

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Ingredients for ​Dijon Cream Sauce:

• Pepper (to taste)
• Salt (to taste)
• 2 TBSP Dijon Mustard
• 2 TBSP Mayonnaise
• 1/2 TBSP Lemon Juice
• 1/4 TSP Garlic Powder
• 1/2 TSP Honey

I​nstructions:

Combine marinade ingredients in a marinade bowl or dish and mix well. Gently toss salmon. Place meat side of salmon to rest in marinade covered for 2 hours refrigerated.

In a small bowl, add cream sauce ingredients and whisk together. Store covered and refrigerated until ready to use.

Preheat grill over medium to high temperature. Lay meat side of salmon directly on grill grid and cook for 6 – 8 minutes. Flip, top brush with remaining marinade and cook for​ another 6 – 8 minutes​.

Remove from grill, allow salmon to rest. Drizzle with cream sauce and serve hot.

Tips:

• Dijon mustard is known for it’s pungent, sharp and tangy taste. It’s tasted, you may need to lower the amount to your taste.
• Do not reheat salmon leftovers in a microwave, it will be come dry.
• For a spicier kick, add more Cayenne Pepper.
• For best results marinade the salmon for 24 hours.
• Great side dishes: green beans, grilled asparagus, honey glazed carrots, lemon risotto, mashed potatoes, rice pilaf, roasted potatoes, spinach salad, steamed broccoli or sugar snap peas just to mention a few. Our personal salmon favorite side dish is long grain wild rice.
• Grill salmon wrapped in aluminum foil. Brush aluminum foil with olive oil, place salmon, close all edges and poke fork holes for ventilation. Cook for 14 – 20 minutes. 
• Internal cooked salmon temperature should reach 140F.
• Only apply drizzle to the salmon your eating, in the event you have leftovers to reheat.
• Preheated grill should reach 375F – 400F. 
• Resting salmon will continue to cook which seals in the flavors.
• Salmon leftovers can be reheated for approximately 15 minutes with internal temperatures reaching 125F – 130F. Preheat oven 325F – 375F.
• Salmon leftovers can last refrigerated for 3 days. We tend not to reheat fish and eat portion servings.