In the freezer section of your grocery store they sell
frozen fruit juice combinations.
This recipe works well with about any of them, but the Apple, Mango and
Passion fruit takes this recipe over the top. And whatever you do, do not omit the lemon juice and dill it
really ties the flavors together.
1-2 Lb. Salmon fillet, skinned
2 tsp. White pepper
vegetable oil spray
¼ cup Frozen apple, mango and passion fruit juice
concentrate, thawed
¼ cup coarse grain Dijon mustard
1 Tbl. Soy sauce
2 tsp. Your favorite habanero sauce, use more for extreme
heat
2 tsp lemon zest
1 fresh lemon
1 small bunch fresh dill, chopped
Light the grill.
Remove any pin bones from salmon fillet. Rinse under cold water quickly and pat dry with a paper
towel. Cut fillet into 6 to 8
individual steaks. Sprinkle both
sides with white pepper. Spray
both sides with vegetable oil spray.
In a small mixing bowl whisk together the fruit juice concentrate,
mustard, soy sauce habanero sauce and lemon zest. Turn grill to medium. Place the salmon steaks on the hot
grill with the side that had the skin up.
After about 10-15 seconds gently lift the salmon fillet up from the
grill surface and set back down (This keeps the fish from sticking). After 2 minutes gently turn the steaks
and once again gently lift them to prevent sticking. Spoon the glaze over the fish reserving some for the other
side. Depending on your grill you
will need to cook the fish for about 8 more minutes. The rule for grilling fish is 10 minutes of grilling for each
inch of thickness…. more or less!
So after 8 more minutes turn the fish one more time spoon on the remaining
glaze and let cook for 30 seconds and remove from grill. Plate, drizzle a little lemon juice and
top with fresh dill.
Serves 6-8
