BBQ Mustard Dill Salmon

This evening our friend Laura came over and wanted to learn how to BBQ salmon. She was excited about a mustard / dill groove so we invented this fabulous wet rub...

Laura rocks the mortar and pestle

BBQ Salmon Dill Mustard Wet Rub
1 teaspoon ground mustard powder or yellow mustard seeds
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorns
1 teaspoon coarse salt
1 teaspoon powdered ginger
2 tablespoons brown sugar
2 handfuls fresh dill
zest and juice of 1 lemon
2 cloves fresh garlic
1 tablespoon Dijon mustard
1 small thumb fresh ginger
1 big tasty salmon fillet, skin on one side

Throw all ingredients into mortar and bash to oblivion with your pestle while singing the Ramone's - Beat On the Brat. Or if you haven't just returned from Cambodia with a huge stone mortar and pestle that cost you $2.75 you could use a blender; although it is not nearly as satisfying in that culinary violence sort of way. Make thin slices into the flesh of the salmon and massage your dill mustard goo all over the flesh side deep into the cuts. Stroke it, love it, caress it!

Oil the grill and preheat your BBQ on high for 5 min and then turn it down to low. Rip a piece of tinfoil twice as big as your fish and fold it over so that you have a 2-ply fish-sized piece of foil. Put your salmon directly on one half of the grill, skin side down. Close lid for 3 minutes. Wait patiently. Then place tinfoil on other side of grill and with 2 flippers carefully transfer fish directly onto the foil. Close lid again and let fish sizzle on the foil for 3-5 minutes until flaky but not dry. Bon Appetit!