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Ingredientes
- 3 Tbsp. light brown sugar
- 1 Tbsp. honey
- 2 Tbsp. butter
- 1/4 c. Dijon mustard
- 2 Tbsp. soy sauce
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. finely-grated ginger
- Â Â Vegetable oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 x salmon fillets - (6 ounce ea)
- 4 med sweet potatoes peeled, and
- Â Â sliced 1/2" thick
- 1 bn green onions
- 3/4 c. extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 1/4 c. cider vinegar
- 1/4 c. balsamic vinegar
- 1 Tbsp. honey
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. coarsely-minced flat-leaf parsley
- 12 x ears corn husks and silk
- Â Â removed and blanched
- 1/2 c. extra virgin olive oil plus extra
- Â Â for brushing the corn
- 1/4 c. aged sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 x garlic clove chopped
- 2 lrg red bell peppers diced
- 1 lrg Vidalia onion thinly sliced
- 4 x ripe plum tomatoes finely minced
- 1 x jalapeno pepper finely minced
- 1/4 c. finely minced chives
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Salmon: On the side burner, heat the brown sugar, honey and butter in a small saute/fry pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, extra virgin olive oil and ginger. Let cold.
- Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin-side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mix. Grill for 6 to 8 min to medium doneness, turning once after 5 to 6 min.
- Sweet Potato-Green Onion Salad: Preheat grill. Brush potatoes and green onions with 1/4 c. of the extra virgin olive oil. Grill the potatoes till tender, 4 min on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Don't grill the green onions.)
- In a large bowl, whisk together the remaining 1/2 c. extra virgin olive oil, mustard, vinegars, and honey and season with salt and pepper. Add in the potatoes, green onions and parsley and mix till the potatoes are coated with the dressing. Season to taste with salt and pepper.
- Grilled Corn-Sweet Onion Salad: Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill till slightly charred on all sides, about 2 min. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 c. of extra virgin olive oil till emulsified. Add in the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Salmon With Brown Sugar And Mustard Glaze With Sweet Potato Green Onion Salad And Grilled Corn-Sweet Onion Salad."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 8 servings | |
| Calories 888 | |
| Calories from Fat 599 | 67% |
| Total Fat 67.28g | 84% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 531mg | 22% |
| Potassium 1134mg | 32% |
| Total Carbs 26.85g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 16.01g | 11% |
| Protein 43.05g | 69% |
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