Ingredients
3 1bs Salmon 1" thick
1 C. Dijon mustard
1/3 C. White wine or Chicken broth
1/2 C. packed brown sugar
1/4 C. Cider vinegar
3 T. Soy Sauce
1 C. Olive Oil
1/2 C. minced fresh dill or 2 T. dried dill
1 t. pepper
Preparation
In a bowl wisk the mustard, broth or wine, brown sugar, vinegar and soy sauce until well blended. Gradually wisk in oil. Stir in dill and pepper. Place salmon in a shallow bowl. Pour 2 cups or 1/2 marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting. Coat grill w/nonstick cooking spray before grilling. Drain and discard marinade. Place salmon skin side down. Grill over medium heat for 5 minutes. Baste w/some of reserved marinade. Grill 7-9 minutes longer or until fish flakes easily with a fork. Baste occasionally. Don’t forget salmon is still cooking after you take if off the grill.
