1 tablespoon Spice Hound Yellow Mustard Seeds
1/4 cup whole grain mustard
1/4 cup mayonnaise
1 tablespoon Spice Hound Dill Weed
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons fresh lime juice
Spice Hound Black Tellicherry Peppercorns, freshly ground
2 pound salmon fillet with skin (try freshly caught salmon from Pietro at FV Anne B)
1 tablespoon olive oil
In dry skillet, toast the mustard seeds over moderate heat until darkened for about 2 minutes, or until they start to pop. Transfer to plate. In a bowl, whisk the mayonnaise with the mustard, dill, brown sugar, lime juice. Season with pepper.
Light grill, lightly brush the grate with oil. Remove any bones from salmon fillet.
Brush the skin side of salmon with olive oil and season the fillet with salt and pepper. Set it on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close grill and cook the salmon over moderate heat until glaze becomes golden and fish is opaque, about 20 -25 minutes. If skin becomes charred move the fillet to a cooler part of grill. Transfer to platter and serve.
Recipe from Spice Hound.