1 Salmon Fillet (prefer fresh Coho Salmon)
3/4 cup Mayonnaise
1/4 cup Grainy mustard (prefer French's Bold & Spicy)
1 tbsp Dill weed
1 tbsp Sugar free sweetener (prefer Brown Sugar Twin - but Splenda will work)
1/2 tsp. Salt (course sea salt)
1/2 tsp. Fresh ground pepper
1 1/2 tsp. Mustard seed
1/2 tsp. Musartd seed, reserved
Preheat the grill to a medium heat (about 350 degrees). I clean up the fish by washing and pat dry. I place it skin side down on a doubled up piece of foil. I fold up the edges around the foil to keep sauce from leaking onto the grill. Mix sauce together and then spread over the salmon about 1/8 - 1/4 inch thick. I like it thicker. After you have spread all the sauce - sprinkle the remaining mustard seeds over the fillet. Now cook over medium heat for about 10-15 minutes - until the fish is cooked and flaky. Remove the foil and all from the grill. With a spatula slid under the fish BUT above the skin to serve. I like this because the skin will stick to the foil and make it easy to discard the skin and foil. Enjoy!
Note: Diabetic friendly.
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