|1 tablespoon||Brown sugar; packed|
|2 tablespoons||Soy sauce|
|3 tablespoons||Dijon mustard|
|1 tablespoon||Olive oil|
|1 teaspoon||Fresh ginger root; minced, or garlic, minced|
|3½ pounds||Salmon fillet|
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@...> on Dec 24, 1997
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