Posted: January 22 2011 in RecipesFish & Shellfish

4 tablespoons Wild Thymes Chili Ginger Honey Marinade
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

Combine the Chili Ginger Honey marinade and butter in a small sauté pan over medium heat until butter is melted. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

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 Chili Ginger Honey mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. Serve with Wild Thymes Frisee, Beat & Pecan Salad with Mandarin Orange Basil Vinaigrette and Wild Thymes Asian Rice Noodle Salad or Wild Thymes Chili Ginger Szechwan Noodles.

Serves 8

Recipe from Wild Thyme’s website