Dilled Salmon

[mos]

Dilled Salmon
5 salmon filets
1-2 tsp of brown sugar per pound of salmon
balsamic vinegar
1 bunch fresh dill
salt, pepper, olive oil
oil with high smoke point for grill, such as vegetable oil or spray
Sprinkle the brown sugar over the salmon. Sprinkle the balsamic vinegar and salt over it as well.Chop up the dill. Drizzle enough olive oil over the dill to coat it – a tbs or so.

Add black pepper and salt to the dill and oil, toss, then cover both sides of the fish with the dill mixture.
The salmon should ideally sit at least half an hour, but it isn’t essential. If it’s going to be longer, put the fish in the refrigerator and remove it half an hour before cooking. It can even marinate overnight.
Get the grill good and hot.

If it’s a charcoal fire, only put the coals under one side of the grill.
Oil the grill, and put the salmon on, skin side down.
Flip the filets after about 2 min, or when skin is a bit crispy.
Cook about 2-3 min and check to see if the fish is done. Serves 5

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