salmon on a grill
freshly ground black pepper to taste
Brush fillets with olive oild and grind black pepper over. Heat
up a grill, preferably with a bit of mesquite.
After it's hot, drop a tsp. of olive oil right onto the coals (it'll
catch on fire). Put the fish, flesh side down, on the grill, and
put on the grill cover, this'll put out the fire, and make it smoke
like crazy. (If the fire doesn't go out, close the air vent for
a few seconds until it does. Now move around the salmon a bit with
a spatula to keep it from sticking.
After 2 minutes, turn the salmon over, the top surface should be
a bit cooked looking, but probably not brown except on the grill
lines. Put Maille Honey Dijon Mustard on the top of the salmon,
no other ingredients at all! Move the salmon a bit to keep from
sticking, and keep the cover on or the grill will keep bursting
into flame. Cook for about 5-8 more minutes, depending on thickness
and how well you like your salmon done. The skin will be quite
crispy when you're done, and the salmon will have a sweet, smoked
mustard glaze on it.