Grilling the unexpected: Chef Paul Lillikas’ recipe for Maple Miso and Mustard Grilled Potatoes with Charred Salmon

Chef Paul Lillikas brought out the miso and mustard and grilled up a delicious dish that is perfect to grill up this long weekend.

Maple, Mustard and Miso Glazed Grilled Little Potatoes
Hands on time: 10 minutes
Total time: 30 minutes

Ingredients
3 lbs (1.36 kg) little potatoes, washed
2 tbsp canola oil
1/2 tsp salt
1/2 freshly ground black pepper
2 tbsp white miso paste
3 tbsp Maille Dijon mustard
3 tbsp maple syrup
Optional Toppings:
Torn parsley
Sliced Chives

Directions:
Preheat grill to medium heat. In bowl toss together potatoes, oil, salt and pepper. Transfer to grill and cook, flipping occasionally until potatoes are charred and cooked through about 20 minutes. (Tip: potato skin will begin to dimple when they are soft throughout).
In large bowl, whisk together miso, mustard, maple syrup. Add potatoes; toss to coat. Scrape into serving dish. Garnish with herbs and serve immediately.