Brown Sugar and Mustard Salmon

Indirect grilling cooks larger fish fillets more slowly and delicately than direct grilling; individual fillets are fine for direct heat. Use a center-cut piece so the fish is an even thickness; it will cook more evenly than a tapered tail end. Leave the skin on, as the fish lifts off the skin easily once cooked. Scrape off the skin remaining on the grill once it has cooled.

Yield: 4 servings (serving size: about 5 ounces)

Ingredients

• 2  tablespoons  dark brown sugar
• 2  tablespoons  whole-grain Dijon mustard
• 1  teaspoon  freshly ground black pepper
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  ground coriander
• 1  garlic clove, minced
• 1  (1 1/2-pound) center-cut salmon fillet

Preparation

1. 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.

2. Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.

3. 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.

Nutritional Information

Calories:

267 (37% from fat)

Fat:

11.1g (sat 2.5g,mono 4.6g,poly 2.5g)

Protein:

31.6g

Carbohydrate:

8.7g

Fiber:

0.5g

Cholesterol:

80mg

Iron:

0.9mg

Sodium:

340mg

Calcium:

31mg