Salmon with Brown Sugar and Mustard Glaze

Indirect/Medium Heat

1 tablespoon brown sugar
1 teaspoon honey
2 teaspoons unsalted butter
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 whole salmon filet, skin on, about 2.5 pounds and 3/4 to 1 inch thick

In a small sauté pan over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Allow to cool.

Place the salmon skin side down on a large sheet of aluminum foil. Trim the foil to leave a border of 1/4 to1/2 inch around the edge of the salmon. Coat the flesh of the salmon with the brown sugar mixture.

Grill the salmon indirectly over medium heat until the edges begin to brown and the inside is opaque, 25 to 30 minutes. The internal temperature should be about 125 degrees F. Turn off the heat and serve fish directly from the grill or, using a large baking sheet, carefully transfer the salmon with the foil to a cutting board. Cute the salmon crosswise into 6 to 8 pieces, but do not cut through the skin. Slide a spatula between the skin and flesh and remove the salmon pieces to a serving platter or individual plates. Serve immediately.

Makes 6 to 8 servings

Wine Notes: A ripe Pinot Noir gives an impression of sweetness to complement the glaze on this salmon, yet it will stand up to the rich fish and spicy mustard.

Submitted by Cyndi Marques - Corinthian Yacht Club / David Gilbert