The little town where I grew up in Saskatchewan is home to one of the largest steel head trout fish farms in Canada. One of the first memories that I have of the fish farm is a net breaking as a result of ice buildup and releasing hundreds of thousands of fish into the lake. One agrees that this disaster had environmental consequences, impacting the ecosystem of the lake as the trout are not a native species, but all that aside, it made for great fishing. I wish that we had discovered Mustard Salmon (or Lake Trout) back then!
- 2 tablespoons whole grain mustard
- 4 tablespoons brown sugar
- 1 (2-pound) boneless salmon or trout fillet
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Combine the whole grain mustard and brown sugar in a small bowl to make a paste.
- Place the salmon or trout, skin side down onto a large piece of tin foil.
- Rub the mustard and brown sugar mixture over the fish.
- Sprinkle on salt and pepper.
- Tent the tin foil around the fish to make side and let the fish sit in the refrigerator for 30 minutes.
- Place on BBQ for 10 to 12 minutes or in a preheated 400 degrees Fahrenheit oven for 10 to 12 minutes. The salmon or trout should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Transfer to a serving platter and enjoy.
Great served with a steamed vegetable or my Brie and Prosciutto Wrapped Asparagus.