Mustard Glazed Salmon w/ Pickles

serves 3-4

I have exciting news, you guys! I am moving up in the world and bought a domain name. Therefore I have been super busy with moving all my blog from here onto a WordPress platform. It’s still a ways from being done, but when it is it’s gonna look great. I’m beyond excited for this upgrade. Being busy with making a new website has sadly taken away time from me being able to concoct new recipes and post. I’m sorry….but I know you’ll love my new work!

I have had this recipe ready for a while now since I made it for Mother’s Day dinner, and I really did mean to post it sooner.  I’ve been wanting to make pickles for quite some time now, and with the success of these, I know I’ll be making them constantly. With the leftover rhubarb from this pie, I concocted some oddly pleasant pickles that are fully tart, but each tart note tastes different from the next.

Pickled rhubarb has tangy notes from the vinegar brine while remaining sourly tart because, well, it’s rhubarb. The fennel adds a nice earthy sweet licorice note. To say the least, these pickles are weird and absolutely awesome. Paired with salmon makes an intensely fresh spring dinner that I hope you all love!

Let’s get…pickly (?)!
Prep time: 25 minutes Cook time: 20 minutes  Total time: 45 minutes*

What you’ll need:
for the salmon
1 1/2 pounds fresh king salmon (with or without skin)
3 tablespoons spicy brown mustard
1 tablespoon + 1/2 teaspoon apple cider vinegar (filtered or unfiltered)
2 tablespoons extra virgin olive oil
black pepper

for the pickles
2.75 ounces rhubarb, sliced like matchstick fries
2.75 ounces fennel, thinly sliced
2/3 cup filtered water
2/3 cup white wine vinegar
5 whole peppercorns
1 teaspoon fresh rosemary leaves
1 1/2 tablespoons honey
1 teaspoon kosher salt
1 pinch ground cayenne

Tightly pack the fennel and rhubarb in a sterilized 12 ounce mason jar. Make sure to pack the jar so nothing more can fit! Put the water, vinegar, peppercorns, rosemary, honey, salt, and cayenne in a heavy bottomed sauce pan and bring to a boil. Lower the brine to a simmer and allow to cook for 10 minutes. Pour the hot brine* over the rhubarb and fennel and screw a sterilized lid onto the jar. Leave the jar of pickling fennel and rhubarb on the counter for at least three days before opening. When you open the pickles, make sure to store them in the freezer!
After anxiously waiting for days, it’s time to utilize these pickles!
In a small bowl, mix together the mustard, apple cider vinegar, and olive oil. Brush this sauce on top of the salmon* as thick as you like it! I don’t like too much because salmon has such an amazing flavor on its own. Grind some black pepper on top of this and you’re ready to grill. Place the salmon on a piece of foil large enough to fold over the top of the salmon. However, don’t fold the foil on top of the salmon, just fold it so the edges of the foil make a sort of bowl for the salmon. Place the salmon on a grill that has reached about 400˚F and food for 10 minutes, or until the salmon is done.
Serve the salmon with a few pickles and a garden salad and enjoy the tastiness of spring!
Tips:
*If you have leftover brine, put in in a small container and save it for later.

*I used about half of the mixture and used the rest for dipping!

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