I guess I shouldn't give Jerry all of the credit since he got this recipe from Cooking Light. But I printed out his blog entry and decided to try it, so he should at least get credit for bringing it to my attention! Thanks Jerry!
A really easy recipe and so delicious!
3 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Combine first 5 ingredients in a large zip-top plastic bag; add salmon. Seal and marinate in refrigerator 20 minutes.
Prepare grill or broiler.
Remove salmon from bag, reserving the marinade. Place salmon on a grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until the fish flakes easily when tested with a fork; baste salmon occasionally with the reserved marinade.
Regarding the wine, when I think of salmon, I automatically think of pinot noir as the perfect accompaniment. This pinot was from the Central Coast (I bought it in Paso Robles last month). The winemaker, Kenneth Volk, was the owner and winemaker at Wild Horse Winery in Templeton until several years ago when he sold Wild Horse. It was a 2006 Kenneth Volk Santa Maria Valley Pinot Noir and was wonderful!
Oh! We served the salmon with Trader Joe's frozen brown rice with a little olive oil and shredded parmesan on top. It looks a little bland in the photo, but was actually quite tasty.