Ingredients are:
Once again, notice my Mom's fabulous handwriting.
I like all of the proportions of this recipe, but looking at it I realize that I have NEVER added the horseradish. I want to say that I never have it in the fridge, but actually sometimes I do. I think the addition of the horseradish would probably be awesome, but I haven't done it, so if you don't have it, just skip it.
Put all of the ingredients (except the salmon) into a bowl and whisk it together. When I made this last week I added some stone ground mustard and I am convinced it made it better than ever before - so do that if you have some. Or just add some of the mustard seeds if you have those. I have those (you will see why when I post how to make my mom's most amazing salad dressing).
Put the salmon into a container with sides. I use a 13 x 9 baking pan. Pour or spoon about half of the glaze on top of the salmon. I like to let it sit while I (or Tom) heat up the grill. If you need to broil it then heat up your broiler. I think that people say to leave the door of your oven part way open when broiling. I am not sure about this and I always open and close it while worrying that I will blow up the oven or something.
Grill the salmon on a high heat on the grill for about 12 minutes. Half way through the grilling I would pour the rest of the glaze on the salmon. This will cause a minor flare up on the gas or charcoal grill...but I think it makes it taste even better and smokier! We always want to over-grill it, but I think 12-14 minutes (unless you have an insanely FAT salmon) is enough. You don't want to dry it out!
I like to serve this with cous-cous. Normally I serve it with what I call "normal cous-cous" that I have cooked in chicken broth. I do 1 cup cous-cous to 1 cup chicken broth. This time I served it with sushi rice which is just so delightfully sticky and wonderful. 
I bought this brand rice at an Asian Market and I love it. I'm pretty sure it's from Cali. Notice the SUPER cool green top??? I got that in my stocking. It is so super cool. It goes on to packages that have no tops, and it makes it have a top. That might be the worst explanation ever, but I am in love with it. Thanks Liane!
I bought this brand rice at an Asian Market and I love it. I'm pretty sure it's from Cali. Notice the SUPER cool green top??? I got that in my stocking. It is so super cool. It goes on to packages that have no tops, and it makes it have a top. That might be the worst explanation ever, but I am in love with it. Thanks Liane!I just recently made Israeli cous-cous, so you could try that too - but I feel that it has a bit too much of a pasta feel for me.
Notice Tom's snazzy headlight. And to my brother, Tom is using your wedding present!!! And Allison don't look too closely, that is totally your paper towel dispenser.
