Salmon Grilled with Horseradish, Rum, Mustard & Capers
Makes 8 entree sized portions
- site of salmon skin on and deboned enough for 8 entree sized portions
- 4 tsp good quality horseradish
- 4 tsp mayonnaise
- 4 tsp honey
- 4 tsp grain mustard
- 4 tsp brown sugar
- 4 tsp dark rum
- 2 tsp fresh dill
- 2 tsp of capers
- juice from ½ lemon
- rock salt and freshly ground black pepper
Mix all the ingredients and coat salmon site for 15 minutes before grilling.
Indirect high heat (200ºC) or direct heat with cover for 12- 15 minutes (check that meat at the thickest part separates easily).