Smoked Mustard Salmon On The Grill

INGREDIENTS

INSTRUCTIONS

To make amazing salmon on a grill, with an absolute minimum of hassle
and, for that matter, ingredients:  Take Salmon fillets, Brush both
sides with Olive oil. On the non-skin  side, use Freshly ground black
Pepper to taste  Heat up a grill, preferably with a bit of mesquite (I
use Kingsford  briquets with the mesquite built in).  After its hot,
drop a tsp. of olive oil right onto the coals (it'll  catch on fire).
Now put the fish, flesh side down, on the grill, and  put on the grill
cover -- this'll put out the fire, and make it smoke  like crazy. (If
the fire doesn't go out, close the air vent for a few  seconds until it
does. Now move around the salmon a bit with a  spatula to keep it from
sticking.  After 2 minutes, turn the salmon over -- the top surface
should be a  bit cooked looking, but probably not brown except on the
grill lines.  Put Maille Honey Dijon Mustard on the top of the salmon
== no other  ingredients at all! Move the salmon a bit to keep from
sticking, and  keep the cover on or the grill will keep bursting into
flame. Cook  for about 5-8 more minutes, depending on thickness and how
well you  like your salmon done. The skin will be quite crispy when
you're  done, and the salmon will have a sweet, smoked mustard glaze on
it.  This always gets raves --- don't tell 'em how easy it is!
KENF@ADVTECH.USWEST.COM  (KEN FRICKLAS)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g