1 tablespoon brown sugar
|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