2-3 lb salmon fillets
1/3 cup white vinegar
1/2 cup Dijon mustard
1/4 cup light brown sugar
1 1/2 tbsp soy
1/4 cup fresh dill
Glaze and Sauce: Mix all but soy and dill into medium bowl. Place 3/4 cup
into small bowl and mix in soy to make glaze. Add dill into remaining
mixture for sauce.
Rotiss Salmon: Preheat grill to 350 degree, place salmon into rotiss basket,
baste with glaze and cook indirectly for approx. ten minutes on rotiss.
Serve with sauce and a rice pilaf.
Planked Salmon: On medium heat, sear open face of salmon until you have nice
sear marks (about one minute). Turn salmon over to skin side and sear until
you can separate skin from meat with thin bladed spatula. Place seared meat
on pre-soaked cedar plank (skin side down), baste with glaze and cook
indirectly for approx. ten minutes. Serve with sauce and a rice pilaf.