2 tbsp. dark brown sugar
2 tbsp. whole-grain Dijon mustard
1 tsp. white pepper
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. coriander
1 garlic clove, minced
1½lbs. center-cut salmon fillet
Prepare grill for indirect grilling. If using a gas grill, heat one side to
medium-high and leave one side with no heat. If using a charcoal grill,
arrange hot coals on either side of charcoal grate, leaving an empty space
in the middle.
Combine first 7 ingredients, stirring until well blended. Spread mustard mixture
over fish; let stand 15 minutes.
Carefully remove grill rack. Place a disposable aluminum foil pan on unheated
part of grill. Carefully return grill rack to grill. Place fish, skin side
down, on grill rack over unheated part. Close lid; grill 30 minutes or
until fish flakes easily when tested with a fork or until desired degree of
doneness. Remove fish from grill by inserting a spatula between skin and
fish. Discard skin.
4 servings
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