Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon dill weed
- 3/4 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 4 salmon steaks (1 inch thick)
Mustard Dill Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons dill weed
- 1 tablespoon sugar
- 4 teaspoons white wine vinegar
- 1/4 teaspoon pepper
- 1
In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
- 2
In a small bowl, combine the sauce ingredients; cover and refrigerate. Drain salmon, discarding marinade.
- 3
Coat grill rack with nonstick cooking spray before starting the grill.
- 4
Grill salmon, covered, over medium hot heat for 5 minutes. Turn; grill 7 to 9 minutes longer or until fish flakes easily with a fork. Serve with the mustard dill sauce. Serves 4.
