Chef Stuart Campbell

Chef Stu’s
Grilled Salmon with Wilted Spinach & Apple Mustard

Ingredients:

6 – 6 oz. Pieces of salmon

Wilted Spinach:

1 Bag freshly washed spinach
12 oz. Ground sausage
1 Onion, diced
Crushed Walnuts
1 tsp. Maple syrup

Marinade:

1 Bottle ale
1 C. Soy
¼ C. Canola Oil
2 Tbl. Onion
2 Tbl. Maple syrup
2 Tbl. Apple cider vinegar
1 tsp. Dry mustard
½ tsp. Ginger
½ tsp. Cinnamon

Marinade Assembly:

Mix all ingredients in food processor or blender. Pour over salmon. Marinate for 3 hours in refrigerator.

Apple Mustard:

1 Apple, peeled & diced
(stir in 1 Tbl. lemon juice to keep apple from browning)
1 tsp. Fresh ginger, grated
1/8 tsp. Cumin
½ C. Applesauce (unsweetened)
¼ tsp. Paprika
1Tbl. Maple syrup
1Tbl. Honey
½ tsp. Ground oregano
1/2 tsp. Dried thyme
1 oz. Dried mustard
½ Tbl. Corn starch
1 ½ Tbl. Apple cider vinegar
1/8 C. Cold Water

Apple Mustard Assembly:

For the apple mustard, combine mustard & cornstarch in a mixing bowl. Slowly stir in 1/8 cup cold water. Let stand for 15 minutes. Transfer mustard to a blender. Add remaining ingredients to blender and pulse for 30 seconds. Then mix until smooth. Place mustard in an air-tight container and let set in refrigerator over night.

Grilling:

In a skillet, brown sausage and onion. Add spinach, just before service, cover to wilt, about 3 minutes. Stir in 1 tsp. Maple syrup. Take salmon out of marinade and place on grill, skin side down. Cook for 3 minutes and turn over and cook for 2 more minutes.

Serving:

Place spinach on center of plate. Top spinach with salmon. Put a tablespoon of the apple mustard on the center of the salmon and then sprinkle crushed walnuts over the dish.

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