Slow-grilled Salmon with Mustard Glaze and Chives with Shallots and Delicata Squash
The sauce, vegetables, and salmon work together beautifully, each adding both flavor and color to the dish. Butter and salmon go together naturally; the mustard adds a little spice. Delicata squash, small yellow winter squash with yellow flesh, are available seasonally. The recipe calls for about 12 grilled shallots. These can be grilled ahead of time. Rewarm the shallot halves served on the plates in a little butter.
- Grilled Shallot-Pumpkin Seed Vinaigrette
- Shallots - 1/2 cup (6 to 8 oz total), peeled and grilled
- balsamic vinegar - 1/2 cup
- Honey - 2 tablespoons
- Dijon mustard - 2 tablespoons
- Freshly ground black pepper
- Pumpkin seed oil - 1/2 cup
- Delicata Squash
- Clementine Orange Juice - 2 tablespoons (juice of 1 Clementine orange)
- Brown Sugar - 1 teaspoon, packed
- Orange Zest - 1/2 teaspoon, grated
- Salt - 1/8 teaspoon
- Freshly ground black pepper - 1/8 teaspoon
- Delicata - 1 (alt. butternut squash), about 2 pounds, cut in half lengthwise and seeded
- Salmon - One 4-pound
- Salt - 1 teaspoon
- Freshly ground white pepper - 1/2 teaspoon
- Butter - 1 cup, melted
- Honey - 1/4 cup
- Coarse-grain mustard - 1 tablespoon
- Lime Juice - 2 teaspoons
- Dijon mustard - 2 teaspoons
- Shallots - 8 small, split and grilled
- Chives - 2 tablespoons, finely chopped, fresh
- Pumpkin seeds - Roasted, hulled
To prepare the vinaigrette: In a blender, combine the shallots, vinegar, honey, mustard, salt, and pepper. Blend until smooth. Add pumpkin seed oil gradually with the machine running until well blended.
To prepare the squash: In a small bowl, mix the orange juice, sugar, zest, salt, and pepper. Brush the inside of the squash halves with the juice mixture. Set aside until the fire is ready.
To prepare the salmon: Skin the salmon, keeping the skin in one piece, and set the skin aside. Trim the salmon of all dark fat. Debone and cut the salmon into 8 pieces. Sprinkle the pieces with salt and pepper. In a small bowl, combine the butter, honey, mustard, lime juice, and Dijon mustard. Brush the mixture over the salmon pieces.
Light a large quantity of charcoal briquettes in a large, covered charcoal grill and let the coals burn until they are covered with light ash. Prepare for indirect cooking by forming the coals into a circle around the perimeter of the grill. Place the cooking grill on top.
Place the squash halves, flesh-side up, on the cooking grate, leaving space for the salmon to be added later. Cover and grill for 15 to 20 minutes before adding the salmon. Continue grilling the squash while the salmon cook, for a total cooking time of 30 to 40 minutes for the squash.
Place the salmon skin in the center of the cooking grate, laying the salmon pieces on top of the skin. Cover, leaving the holes open. Grill 15 minutes for medium-rare (150 F/65C), or until the fish just flakes easily with a fork. Brush occasionally with butter sauce.
To serve: Remove the squash pulp from the shell and form into quenelles (small ovals) with two spoons. Divide among four serving plates. Arrange the salmon pieces on the plates. Arrange grilled shallots beside the salmon pieces. Spoon vinaigrette over the vegetables. Sprinkle the salmon pieces with chives. Sprinkle each plate with roasted pumpkin seeds.