Grilled Copper River Salmon with Whole Grain Mustard Vinaigrette
1.5 lbs Copper River Salmon
1 Tbs salt and pepper
2 Tbs whole grain mustard (use yellow mustard if you don't have whole grain mustard)
1 Tbs dijon mustard
4 oz red wine vinegar
Juice of 1 lemon
2 C olive oil
Prepare grill to medium heat. Lightly season Salmon with salt and pepper.
Before grilling salmon, prepare vinaigrette. Begin by combining mustards, vinegar and lemon juice in a medium mixing bowl. Slowly whisking, pour olive oil into mustard mixture until vinaigrette thickens. Finish with salt and pepper. Brush vinaigrette on the salmon and place on grill. Continue to brush on vinaigrette while salmon is cooking. Serve with sauteed green beans or your favorite greens and a snifter of Hop Henge Experimental IPA.