Salmon with Brown Sugar and Mustard Glaze
1 tbsp brown sugar
1 tsp honey
2 tsp unsalted butter
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp olive oil
2 tsp fresh grated ginger
1 whole salmon fillet, skin on, about 21/2 lbs and ¾ to 1 inch thick
In a small sauté pan, over medium heat, melt the brown sugar with the honey and butter
Remove from heat and whisk in the mustard, soy, olive oil and ginger, allow to cool
Place salmon, skin side down, on a large sheet of aluminum foil
Coat the salmon with the mixture
Grill the salmon indirectly over medium heat until the edges begin to brown (25-30 min)
Internal temperature should be 125
Serve.
