Foreman Your Salmon and Veggies with Mustard Sauces

Salmon may be my favorite fish... with a well-cooked Sea Bass, Cod, or Halibut coming in second place.  The good thing about salmon is that it doesn't require a great deal of seasoning, because it has lovely flavor.  You can salt and pepper and then just throw a sauce on it and it's heaven.  We broke out the George Foreman to grill up some salmon and veggies one evening ... and then used it to reheat the salmon and grill different vegetables the next.  Once the grill is out it seems like less of a hassle to go fetch it from the basement... not that I generally do the fetching.

Meal No. 1 included:

Salmon with a Creamy Mustard Sauce and Brussels Sprouts with an Asian Mustard Sauce

4 fillets of Salmon (we like skin on) thawed and dried on papertowels
1 tbsp of Garlic Powder
1 tsp Salt
1 tsp Pepper
1 tbsp dried Mustard (optional)

Creamy Mustard Sauce:

3 tbsp of Smoked Mustard (or whatever you have on hand that is NOT plain ole yellow)
4 tbsp of Greek Yogurt, plain
1 tbsp Garlic Powder
1 tbsp Soy Sauce
1 tsp Red Pepper Flakes (optional)
1 tsp Salt

Brussels Sprouts, ends chopped off, cut in half
1 tsp Garlic Powder
I also added one mushroom because that was all there was room for - cleaned with a damp papertowel and sliced in half side ways...

Asian Mustard Sauce:

1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 drops Sesame Oil
1 tbsp Garlic Powder
1/4 cup Smoked Mustard
1 tsp Red Pepper Flakes (optional)
1/2 tsp Black Pepper
1 tbsp Splenda (or Sugar, Brown Sugar, or whatever sweetener you prefer)

You could do this on a regular grill or baked or in a pan... if you don't have a George Foreman; however, they are pretty cheap at Walmart these days.  Also, we reserved two of the fillets for the next night.

Spray grill with non-stick spray.  Season salmon with garlic powder, salt, pepper, mustard powder and spray liberally with non-stick spray.  Sprinkle brussels sprouts with garlic powder and a pinch of salt, spray with non-stick spray.  Place everything on the grill.  I did skin side down because the bottom seems to get hotter than the top and we like it crispy!  For each sauce, mix the ingredients together.  You can heat the Asian Mustard Sauce up in the microwave if you desire.  Grill until done - it took maybe 7 -10 minutes.  Top salmon with the creamy mustard sauce and top the brussels sprouts with the Asian Mustard Sauce.

Meal No. 2: The next evening we used the leftover salmon, reheated on the foreman, and added grilled onions, red peppers, and mushrooms to the mix, using the same sauces, and seasonings as the brussels sprouts.

Generally, I would recreate the salmon into something totally different, but it was so good, that we decided we were quite content with eating it the same way we had the night before. 

Christmas is coming soon!  Ours starts on Friday...the closer it gets the more excited I am getting.  I lost my Christmas Spirit for a little while, but I think it's slowly starting to regain energy.  I keep force-feeding myself Christmas Music... that may be playing a part.

With the above sauces, you may have to Just Keep Tasting until it tastes right to you - because those are definitely best guess estimates....