Bite with Belkys: Grilled Mustard Balsamic Glazed Salmon from Morgan's On the Beach

The Chef: Douglas Sisk

The Restaurant: Morgan's On the Beach

The Dish: Grilled mustard balsamic glazed salmon

7 oz. salmon filet

2 qt of whole grain mustard

5 cups of honey

3 cups of balsamic vinegar

2 cups of orange juice

1 cup of chives, chopped

extra virgin olive oil

salt and pepper, to taste

2 fingerling potatoes, blanched

4 green beans, blanched

3 cherry tomatoes

5 white beans

almonds to garnish

micro greens to garnish

-Start by making a glaze. In a bowl, whisk whole grain mustard, honey, balsamic vinegar, orange juice, chives and a little drop of extra virgin olive oil.

-Then, season the salmon with salt and pepper. Add a little oil to your grill so that the fish does not stick. Now, grill the salmon and brush on the glaze. It will require about 3 to 4 tablespoons of the glaze. Make sure to keep adding glaze as you turn the fish.

-Next, prepare a side of veggies. In a hot pan, add extra virgin olive oil and sauté blanched potatoes, green beans, cherry tomatoes and white beans. Season with a pinch of salt. At the restaurant, Chef Douglas likes to marinate the tomatoes ahead of time with extra virgin olive oil, lemon zest and basil.

First, serve the vegetables and place the salmon over the top. You can garnish with toasted almonds and micro greens.�@

Serves: 1

Serving Suggestion: Pinot Grigio