This is a really simple recipe. Get equally sized salmon fillets and make sure to use your kitchen needle nose pliers to get out those pin bones (no, not the pliers in the garage, the one from your secret kitchen stash).
Oil the skin side, yes, keep the skin on as your guests will be able to discern whether they wish to eat it or not. On the flesh side, season with salt and pepper and slather with a very good whole grain mustard.
Grill, closing the top so you don’t need to flip it, remove and with a simple squeeze of lemon juice you’re ready to serve.
It would be great with a homemade slaw, a jicama salad, quinoa salad or even cold sesame noodle salad. May I thank Mark Bittman for making minimalism chic. I’m certain we’ve both been minimalists for years, he’s just on TV and writes for my favorite newspaper. Happy cooking! Dee
Cooking with Dee 