Ingredients:
1/4 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup dijon-style mustard
3 tablespoons prepared horseradish
2 tablespoons light brown sugar, packed
1 teaspoon rice vinegar
6 salmon fillets, about 6 ounces ( with skin)
Directions:
In medium bowl, whisk together oil, soy sauce, mustard, horseradish, brown sugar and vinegar until smooth.
Place salmon fillets in large, resealable plastic bag and pour in all but 1/3 cup marinade.
Press air out of bag and seal tightly.
Turn bag to distribute marinade, place in bowl, and refrigerate for 15 to 30 minutes.
Remove fillets from bag and discard marinade.
Grill fillets, skin side down, over indirect high heat until opaque throughout, 10 to 12 minutes total.
During last two minutes of grilling time, brush fillets with the reserved marinade.
Transfer fillets to serving plates.
Servings: 6
Time preparation: 10 min.
Time total: 22 min.