Salmon with Divine Mustard Sauce

From Janet Fetters, our next door neighbor for years in Miami. She first made this for us in 1993 & we immediately demanded the recipe.

• 1 1/2 lb salmon fillets
• 6 T olive oil
• 4 T dijon mustard
• 2 T mustard seeds
• 2 tsp cumin
• 1/2 tsp red pepper flakes
• 2 T lemon juice
• 2 T orange zest (Mom often substitutes this with a bit of orange juice which also makes the sauce a bit less thick, mom likes it to be generous enough to slather, but not runny)
• 6 T butter, melted
• 6 T parsely, chopped

Mix together all ingredients and use as a marinade for the salmon - let it sit for a couple hours in the refrigerator. Don't discard any of the marinade, but heat and serve as a sauce on top of the salmon.

Cook the salmon for approximately 10 min per inch of thickness. Dad was very vague and non-committal and kept making faces as I tried to get a straight answer out of him about the grilling time, though. The key seems to be that he flips it and checks it and pokes it and that's how he really knows it's done.

The first time I had this it was served on a bed of red cabbage, coarsely chopped and sauteed in olive oil, balsamic & salt until it's tender but still has a bit of a crunch. So yummy.

Cedar-planking the salmon works well with this marinade/sauce, too. If you cook it on a cedar plank, you should do so for 15 minutes (according to Dad).