Grilled Salmon in Walnut-Dijon Sauce with Tarragon and Chives makes good use of garden herbs and flowers
Grilled Salmon with Fresh Herbs and Mustard-Walnut Oil Sauce
Peggy Lampman | Contributor
This recipe makes good use of garden herbs and a profusion of nasturtium blossoms, which is an edible flower with a lovely, peppery flavor. One of the best tips I've ever received was many years ago from a clerk at the Produce Station. I was buying a nasturtium starter plant, and she said they are the easiest thing in the world to grow from seeds. She said she always grew a pot of them next to her grill, for impromptu easy garnishing.
Nasturtiums are a cinch to grow from seed!
Being of a somewhat excessive-compulsive disposition, I've taken her tip to extreme. Each year I buy 15 or so packages of various nasturtium seeds, and the kids and I plant them around my yard. I have blossoms throughout the summer; now they are everywhere, including this salmon dish, which I served with assorted baby potatoes.
Yield: 3-4 servings
Active Time: 15 minutes
Grill Time: 10-25 minutes
Ingredients
1 1/4- 1 1/2 pounds center cut piece salmon
2 teaspoons good Dijon mustard, I prefer Maille
2 tablespoons walnut oil
1/2 tablespoon chopped fresh tarragon
2 tablespoons snipped fresh chives.
Directions
1. Spread flesh side of salmon with mustard; drizzle with walnut oil. Evenly sprinkle tarragon and chives over salmon.
2. On a clean and oiled grill grate, prepare gas or charcoal grill to medium heat. Grill salmon, skin side down, with grill covered, 10-25 minutes depending on heat of flame, thickness of salmon and desired level of doneness.
3. Season to taste with kosher salt and freshly ground pepper.
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