Grilled Salmon Steaks

2 T. white vinegar
2 T. sugar
1 T. Dill weed
¾ tea. Salt
1/8 to ¼ tea. Pepper, optional
4 salmon steaks (1 inch thick)

MUSTARD DILL SAUCE:
3 T. mayonnaise
3 T. Dijon mustard
3 T. dill weed
1 T. sugar
4 tea. White vinegar
¼ tea. Pepper, optional

In a large resealable plastic bag, combine the first five ingredients. 
Add salmon, seal bag and turn to coat.
Refrigerate for 1 hour, turning occasionally.
 

In a small bowl, combine the sauce ingredients, cover and refrigerate.

Drain the salmon, discarding marinade. Grill salmon, covered, over medium-hoot heat for 5 minutes. Turn, grill 7-9 minutes longer or until fish flakes easily with a fork. Serve with the mustard dill sauce.
Yield: 4 servings
 

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Questions? -- Email Linda