| 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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