Now salmon might sound boring on a Saturday night, but not when it's made this way, and enjoyed with a glass or two of pinot noir. A friend of mine shared this recipe, and it is probably my favorite way to prepare salmon. Had it not been a cold, rainy night we would have grilled this on the BBQ. But it was, so we simply broiled it and it came out perfect.
Grilled Salmon with Dijon and Shallots
2 tbsp. minced shallots
1 tbsp. fresh thyme or 1 tsp. dried thyme
3 tbsp. agave nectar or honey
1 tbsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
For the sauce, mix all ingredients together in a small bowl and set aside. Spray grill (or foil if broiling) with non-stick cooking spray and lay the salmon skin side down over medium-high heat. Spoon most of the sauce over the fish and grill with the lid closed. Don't turn the fish, and grill 6-8 minutes. Doneness depends on size of the fillets and how well you like your salmon cooked. With lid closed the shallots will caramelize into the sauce and become sweet and mild. When the fish is done, slide spatula between the fish and the skin, leaving the skin on the grill.
I usually serve this with roasted garlic potatoes and steamed broccoli, but this time had a 1/2 cup of creamy polenta and garlic sauteed broccoli with kosher salt and Parmesan cheese. For the dinner shown on my plate I counted 9 points for the 6 oz. piece of salmon, 1 point for its sauce, 2 points for the polenta, and 1 point for the olive oil and cheese on the broccoli. This dinner also delivered a serving of lean protein, a healthy oil, a whole grain, and a vegetable- you can't have a more complete meal than that! Total was 13 points for dinner, and 8 points for my two glasses of pinot noir. Good thing it's Saturday, I have 49 Points Plus Allowance to use this week! Make it a great week!