Curry Dijon Salmon with Grilled Veggies

Mixing cultures is such an American thing to do, that maybe this is an American dish. It combines edgy flavors from both France and India to take grilled salmon to a new level.

1 Tbsp whole grain Dijon mustard
1 Tbsp favorite Madras curry powder
1 Tbsp olive oil

1-1/2 lb salmon, cut in 4 portions
black toasted sesame seeds
herbs de Provence (or Italian herbs) to garnish

1 yellow squash, quartered lengthwise
1 zucchini, quartered lengthwise
1 red pepper, quartered and seeded
1 lemon, quartered

Heat grill to high.

Mix together the curry powder, dijon mustard and oil in a small bowl.

Paint the salmon fillets evenly with the curry mustard paste and garnish with sesame seeds and herbs.

Grill veggies, until just soften and have nice grill marks, turning once. This should take about 5 minutes per side - don’t overcook, or the veggies will be limp.

At the same time grill the salmon, skin-side down, until just cooked through, about 8 minutes for a typical fillet.

Remove veggies to a large platter - don’t pile on top of one another too much so the cooking stops.

Salt and pepper lightly to taste. Plate the salmon on a serving platter.

Serve the salmon with the veggies, with lemon.

Serves 4.

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