After looking through my past posts, I realized I’ve neglected to share some of my go-to recipes for quick dinners during the week. Therefore, I felt that my next recipe needed to share the magic of quick, delicious meals! I can’t really take credit for this recipe, since my mom originally came up with this mixture back when I was in high school. When I started cooking for myself in university, I distinctly remember calling her to ask for this recipe because I couldn’t imagine preparing salmon any other way! Since then I have rarely strayed away from this recipe when preparing salmon. In fact, Bryce has imposed this recipe on his own mother because he loves it so much!
The beauty of this recipe is that it involves simple ingredients and it can be mixed up in minutes. Typically I have all these ingredients on hand and the flavors go well with a variety of salads and vegetables. However, the typical accompaniment is sautéed asparagus and mushrooms.
I prefer cooking the salmon on the BBQ, as I find it adds more flavor and it’s effortless to cook. To prepare the salmon I simply lay the salmon on a large piece of tinfoil, spread the mixture over the top, then I cover the salmon with another large piece of tinfoil. I fold up the edges so the juices don’t run out and the steam stays in the entire time it cooks. I place the salmon on the top rack of the BBQ and put the outer two burners on high and the inside burners on low. I find with most BBQs this setup maintains a temperature of 350-400 degrees. I cook it for 20 minutes, without peeking, since that lets out all the steam and heat. You can tell if the salmon is cooked by its firmness using a spoon or spatula, very similar to a steak. Once its ready, just peel away the tinfoil and its ready to eat!
- 2 tbs mayonaise
- 1 tbs grainy dijon mustard
- 1 tsp lemon juice
- 1 tbs dried dill
- 1 tbs Mrs. Dash
- Mix together all the ingredients.
- Spread evenly over salmon.