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Dilly Salmon

This moist and tender salmon fillet is marinated in a tangy dill sauce. The attractive entree comes from Karla Sprague of Hilton Head Island, South Carolina.
  • Total Time
    Prep: 10 min. + marinating Grill: 15 min.
  • Makes
    8-12 servings

Ingredients

  • 1 cup Dijon mustard
  • 2/3 cup white wine or chicken broth
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons soy sauce
  • 1 cup vegetable oil
  • 1/2 cup minced fresh dill
  • 1 teaspoon pepper
  • 1 salmon fillet (1 inch thick and 3 pounds), cut in half widthwise

Directions

  • In a small bowl, whisk the mustard, wine, brown sugar, vinegar and soy sauce until well blended. Gradually whisk in oil. Stir in dill and pepper. Place salmon in a shallow glass dish. Pour 2 cups marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer or until fish flakes easily with a fork, basting occasionally.
Nutrition Facts
5 ounce-weight: 292 calories, 20g fat (3g saturated fat), 57mg cholesterol, 414mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1/2 starch.

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