Farewell Diliya/ Grilled Salmon with Honey Mustard Glaze

Last night we had such a lovely dinner with two of our dearest friends and fellow workers in the work of Christ Jesus, Scott and Mary Davidson. Also present for a fond farewell supper was our new friend Diliya from Uzbekhistan. I am amazed at the way God puts new friends together, but more than friends, family and fellow heirs of the blessings of being children of our Lord together in all the riches of Jesus Christ.

What do you serve for a farewell meal? The options were beef prime rib, crown rack of pork rib (not something likely to be served in Uzbekh, a muslim country), or salmon (Uzbekh, is also utterly and completely landlocked, so seafood is rare). You can't get salmon in Uzbekh, and Diliya really likes seafood. So salmon it is.

Seafood is also the menu choice for Italian Christmas eve meals. Although I have not one drop of Italian blood, in my heart, I am at least half Italian. I have prepared this salmon for Christmas eve a few times and it is always a hit.

Grilled Salmon with Honey Mustard Sauce

Four to five ounce portions of salmon.

(Farmed is now 7.99 per pound at Costco! At that price go to Trader Joe’s for flash frozen shrink wrapped wild caught salmon. Each species of western salmon has a different color, taste, and texture. DO NOT BUY: anything labeled Keta, Johnson Straight, or silverbrite salmon. These are marketing euphemisms for a species called chum or dog salmon by the locals in Alaska, because it was worthy of using for chum for better species or to feed to the sled dogs.

4 4-5 oz portions salmon filets, lightly seasoned with salt and pepper and just a hint of garlic powder

Wood chunks and smoking box for the gas grill

2 tbsp Dijon or your preferred type mustard (for San Diego locals use Raspberry/wasabi mustard from the Julian Cider Mill in Julian, CA. It brings some amazing complex flavors to the dish)

2 tbsp Honey ( brown sugar may be substituted for honey, but use light brown)

2 tbsp dry white wine, chardonnay, pinot grigio or sauvignon blanc are nice choices

2/3 can chicken stock (of course use a good fish stock if you have it)

2 tbsp butter

Sauce can be prepared ahead for better synchronization of cooking times. Combine mustard, wine, honey, and stock in a sauce pan. Over medium high heat reduce by half. You will be concentrating flavors. Start the sauce well ahead as it will take a bit of time to reduce the liquid. Sauce will thicken without flour or corn starch.

Set aside. Grill fish until JUST DONE. Very center should be just pink as you pull fish off the grill. It will “coast” to complete doneness as you plate. Warm sauce through. Add cold butter to sauce just before serving and melt in.

Dill can be added to the sauce or put a sprinkle of it on the fish of those that like it.