A detailed recipe for cooking fish on the grill with a photo. friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. salmon filet with skin
- 5 small ears of corn
- 1/4 Art. Dijon mustard
- 2 tbsp. l whole grain mustard
- 3 tbsp. l honey
- 2 tbsp. l horseradish
- 2 tbsp. l finely chopped fresh mint leaves
- Salt and ground black pepper
- 2 tbsp. l canola oil
- 1 bunch coarsely chopped watercress
- 1 small red head sliced into thin rings onions
- 2 tbsp. l aged sherry vinegar
- 2 tbsp. l olive oil
Recipes with similar ingredients: salmon, watercress, red onion, Dijon mustard, whole grain mustard, corn, sherry vinegar, horseradish, mint, honey
Recipe preparation:
- In a small bowl, mix mustard, honey, horseradish, mint, 1/4 tsp. salt and 1/4 tsp pepper. Allow to stand before use. less than 15 minutes for mixing tastes. Can be done in advance, for one day, and store in the refrigerator, but add mint just before using. Bring mustard sauce to room before serving. temperature.
- Pre-heat the grill. Fry the corn ears on the grill from all sides, until the appearance of characteristic marks, about 5 minutes Cool, and with a knife, peel the grains from cob. Lubricate salmon with oil, salt and pepper. Put the fish grill skin down and fry until golden brown and the appearance of strips, about 3 minutes
- While salmon is cooking, put in a medium-sized bowl watercress, fried corn and red onion, add sherry vinegar and oil, salt, pepper and mix. Put the salad on the dish, lay the salmon filet on top and pour over fish with mustard sauce.
