Recipe - Pietros Barbecued Salmon

1 tablespoon Margarine
1 tablespoon Honey
1 tablespoon Brown sugar; packed
2 tablespoon Soy sauce
3 tablespoon Dijon mustard
1 tablespoon Olive oil
1 teaspoon Fresh ginger root; minced,
or garlic, minced
3 One half pound 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 moistlooking
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 EATL Digest by Sharon Barbour sharonb@TRITON.MAYFIELD.HP.COM
on Dec 24, 1997