Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 one inch thick salmon steaks
- stone ground mustard to coat
- brown sugar to coat
Directions
Pre-heat your grill to medium high heat.
Remove the pin bones with bone tweezers along the grain.
Using a sharp paring or boning knife, trim bones from the cavity side of the steak.
Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine.
Lightly coat the sides of the salmon with mustard, then dip in brown sugar.
Quickly coat the crill with canola oil to avoid sticking.
Grill for 3 minutes on each side (medium rare).
Serve with your favorite light side.
Category:Main Dish Recipes
Category:Salmon Recipes
Category:Grill Recipes
Category:Dinner Recipes