Recipe - Grilled Salmon With Lemon And Thyme

4 pound Salmon fillet; skinned
3 tablespoon Cognac
One fourth cup Lemon peel; minced
2 tablespoon Shallot; minced
1 One half tablespoon Kosher salt
1 One half tablespoon Sugar, brown
1 tablespoon Thyme, fresh; minced
Three fourths teaspoon Pepper

Place salmon fillets on heavy large baking sheet. Rub Cognac over both
sides of fish. Mix together all remaining ingredients in small bowl. Rub
over both sides of fish. Cover with plastic wrap. Top with another baking
sheet. Weight with heavy object. Refrigerate at least 6 hours or
overnight.

Prepare barbecue (mediumhigh heat). Grill fish until cooked through,
about 3 minutes per side. Transfer to plates and serve.

Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais from
MoulinaVent. They also recommend serving with sauteed zuc chini. You
could also diagonally slice thickly some zucchini with peel left on and
brush with butter, lemon and thyme mixture and grill next to the fish; a
Griffo grill would help but if you cut or sliced up the zucchini thick enough and on
a strong enough diagonal, I don't think you would have problems with it
falling through the grill. Some fresh steamed green beans with butter and
freshly ground pepper would also be good.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini