During a recent appearance and culinary demo at Macy’s in San Jose, celebrity chef Carla Hall offered a variety of tips and recipes for weeknight dinners and weekend parties. Save fried fish for special occasions and serve this grilled salmon for daily meals, says Hall, who is the newest member of the Macy’s Culinary Council and author of the just-released cookbook, “Carla Hall’s Soul Food: Everyday and Celebration” (Harper Wave, 322 pages).
Grilled Salmon with Mustard Sauce
Serves 4
Ingredients:
¼ cup yellow mustard
2 tablespoons apple cider vinegar
2 teaspoons light brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
2 tablespoons vegetable oil, plus more for the salmon
4 thick center-cut, skin-on salmon fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
Directions:
Whisk the mustard, vinegar, brown sugar, cayenne, Worcestershire sauce and 2 tablespoons oil in a small bowl. Let stand while you prepare the salmon.
Heat a grill, preferably a charcoal one, to high heat.
Generously rub the salmon all over with oil, then season generously with salt and black pepper. Put on the hot grill grate, skin side down. Cover the grill and cook until a cake tester or thin-bladed knife slides easily through the salmon, about 12 minutes. It should be a paler shade on the outside but still slick in the center for medium rare.
Slide a fish spatula under the salmon to transfer to serving plate. The fish should come right off. If the skin sticks to the grate, then slide the spatula between the flesh and the skin to get the fish off the grill in one beautiful piece.
Drizzle the mustard sauce over the salmon and serve.
— From “Carla Hall’s Soul Food: Everyday to Celebration” (Harper Wave)