Ingredients:
2 tablespoons honey dijon mustard
2 teaspoons soy sauce ( light or lower-sodium soy sauce is OK)
2 tablespoons rice wine vinegar or 2 tablespoons white vinegar
1 tablespoon olive oil
2 -3 salmon or 2 -3 tuna steaks ( 1-1 1/2 lbs)
Directions:
Combine the honey mustard, soy sauce, vinegar and oil in a large ziplock plastic bag.
Add the salmon and seal the bag, turning to make sure pieces are coated on all sides.
Refrigerate 1-2 hours, turning occasionally.
Grill over hot coals 5-7 min.
Servings: 2-3
Time preparation: 60 min.
Time total: 67 min.