salmon with preserved lemon + dijon mustard

serves 4-6

ingredients

• 2 to 3lb salmon filet without the skin

• 2 tablespoons preserved lemon paste

• 2 tablespoons dijon mustard

• 2 tablespoon maple syrup

• 1 tablespoon grainy mustard

• 1 large or two small shallots, finely chopped

• 2 tablespoons olive oil, plus more for greasing

• 2 lemons, thinly sliced

• kosher salt and freshly ground pepper

Preheat grill to medium heat (about 375 degrees)

Remove salmon from refrigerator and let stand at room temperature for 20 minutes while you prepare other ingredients. In a bowl, combine preserved lemon, mustards, syrup shallots and olive oil.

Line a rimmed baking sheet with a large piece of heavy duty foil, large enough hold your piece of salmon. Lightly coat the foil with olive oil. Place half of the thinly sliced lemons on the foil. Place the salmon on top, season with salt and pepper, and then brush the lemon mustard mix all over the salmon making sure it coats the entire piece. Fold the ides of the aluminum foil over the salmon until it is completely sealed. If the foil isn’t large enough place another piece on top and fold the edges to create a sealed packet.

Place the packet carefully on the grill and grill for 14-18 minutes. Meanwhile, sear the remaining lemon slices on grill to get nice charred marks. Before the salmon is completely done (depending on size and thickness) open the foil on the top carefully, and let cook for the last 3 minutes with it open to let the top caramelize a bit. If you have a meat thermometer the salmon should reach 140 degrees F. Let rest for 5 minutes.

Serve with the grilled lemon slices on top.