| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grilling, Salmon | 10 | Servings | ||
INGREDIENTS
| 1 | tb | Margarine |
| 1 | tb | Honey |
| 1 | tb | Brown sugar; packed |
| 2 | tb | Soy sauce |
| 3 | tb | Dijon mustard |
| 1 | tb | Olive oil |
| 1 | ts | Fresh ginger root; minced, or garlic, minced |
| 3 1/2 | lb | Salmon fillet |
INSTRUCTIONS
In a small frying pan over medium heat, stir margarine with honey and brown sugar until margarine melts. Remove from heat; add to pan the soy sauce, dijon mustard, oil and ginger; mix well. Let sauce cool slightly. Meanwhile, rinse fish and pat dry. To make fish easier to handle when cooked, set it skin side down on a large piece of foil; trim foil or fold under to fit outline of fish. Set fish and foil in a large pan. Stir sauce and spoon evenly over fish; let stand 15 minutes to 1 hour; frequently spoon sauce over fish. Put salmon with foil on a grill over indirect heat. Cover barbecue with lid, open all vents, and cook until fish is opaque but still moist-looking in the thickest part (cut to test), 20 to 30 minutes. To move fish onto a platter, support with two large spatulas or slip a rimless baking sheet under fish. Recipe by: "Pietro" featured in Sunset Magazine Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Dec 24, 1997
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