I’ve got a very special post today! I’m participating in the August 2011 Kitchen PLAY Progressive Party with my favorite Honey Mustard Salmon!
The title of this Progressive Party is “Make This Recipe…Safer” and it’s sponsored by The Ad Council. Today, I will be helping to promote newly designed “safe food handling behaviors.” Before I get into my recipe, here’s a little info on this public service campaign.
The Ad Council is joining the U.S. Department of Agriculture’s Food Safety and Inspection Service, in partnership with the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), to debut their first joint national multimedia public service campaign to help families prevent food poisoning in the home.
Summer is a time when food-borne illnesses tend to increase with more outdoor meals, and other factors that increase the risk for disease-causing bacteria in food. Food-borne illness, also called food poisoning, is a serious public health threat in the U.S. The CDC estimates that approximately 1 in 6 Americans (48 million people) suffer from food-borne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. While USDA, and other federal government agencies are dedicated to protecting consumers by setting and enforcing food safety standards. The federal government is also responsible for giving consumers important safety information for safe food handling in the home.
The new Food Safe Families public service campaign aims to raise awareness about the risks of food-borne illness and educate consumers, especially parents, to take specific actions to reduce their personal risk. Through humorous over-the-top depictions of the four key safe food handling behaviors, the television public service advertisements (PSAs) urge parents to keep their families safer from food poisoning and deliver clear steps to reduce their risk. Audiences are encouraged to achieve the following safe food handling behaviors:
- Clean: Clean kitchen surfaces, utensils, and hands with soap and water whi le preparing food.
- Separate: Separate raw meats from other foods by using different cutting boards.
- Cook: Cook foods to the right temperature by using a food thermometer.
- Chill: Chill raw and prepared foods promptly.
Check out the “over-the-top” videos on clean, separate, cook, and chill! They’re pretty silly! 🙂
As I said, The Ad Council is sponsoring this Kitchen PLAY Progressive Party. You might be wondering…what does the Ad Council do?
The Ad Council (www.adcouncil.org) is a private, non-profit organization that marshals talent from the advertising and communications industries, the facilities of the media, and the resources of the business and non-profit communities to produce, distribute and promote public service campaigns on behalf of non-profit organizations and government agencies in issue areas such as improving the quality of life for children, preventive health, education, community well-being, environmental preservation and strengthening families.
Sounds like a good organization to get behind, huh?!
Now, on to the recipe!
Grilled Honey Mustard Salmon
Wash your hands for 20 seconds with soap and running water.
Sanitize the counter tops and any prep areas before you begin.
Place the salmon on a clean cutting board and cut into 6 equal portions. Be sure to use different cutting boards for the fish and your vegetables so there is no cross contamination.
In a small bowl, combine the honey, mustard, and dill weed.
Pour the marinade into a baking dish. Use tongs to coat both sides of the salmon.
Cover with plastic wrap, refrigerate, and marinate at least 30 minutes.
Use clean tongs to place the salmon on the grill. I use 2 spatulas to turn them carefully. Cook them over medium heat about 3 – 4 minutes on each side. When you see the bottom half turn opaque, it’s time to flip them.
Cook the salmon to an internal temperature of 145°F or cook until the flesh is opaque and separates easily with a fork.
To check for doneness, I usually go by this video from Rouxbe.com.
This is how it looks when it’s done! I love this recipe because it’s healthy, quick, and absolutely delicious!
Be sure to cover and refrigerate your leftovers within one hour.
Here’s the printable!
Grilled Honey Mustard Salmon
- 2 1/2 – 3 lbs. salmon fillets, cut into 6 equal portions
- 1/2 cup honey
- 1/2 cup spicy brown mustard
- 2 teaspoons dried dill weed
1. Wash your hands for 20 seconds. You do not need to rinse the fish under running water.
2. Place the fish on a clean cutting board and cut into 6 equal pieces. Be sure to use this cutting board for the fish only. Use a separate cutting board when cutting up vegetables.
3. In a small bowl, combine the honey, mustard, and dill. Pour into a shallow dish. Use tongs to coat the fish with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. Heat the grill on medium. Place the salmon on the grill with tongs. Cook for 3 – 4 minutes on each side. When the bottom half of the fish is no longer pink, it’s time to flip them. You don’t need to let the fish rest. Serve immediately.
5. If you have any leftovers, be sure to cover and refrigerate them within an hour.
Make This Recipe Safer on Facebook!
The campaign sponsors also have some handy-dandy refrigerator magnets to remind you and your family about food safety while cooking. Click here to receive your FREE magnet! Then share photos of your magnet, your personalized safety tips, and/or the dishes you’ve cooked safely on the Kitchen PLAY facebook page. (Be sure to tag FoodSafety.gov and Ad Council!).
Let’s work together to Make Our Recipes Safer!
*This is a sponsored post by the Ad Council and Kitchen PLAY. The opinions in this post are 100% my own.
This recipe was shared on these great blog hops: