5 tbsp Dijon mustard
a small bunch dill , chopped
4 tbsp soft, light brown sugar
4 skinless wild salmon fillets
1 tbsp lemon juice
1 tbsp cider vinegar or white wine vinegar
Heat the grill. In a small bowl mix 2 tbsp mustard, half the dill, and 2 tbsp sugar.
Coat the salmon fillets with the mixture, season then grill for 6-7 minutes until glazed and cooked through.
Mix the remaining mustard, dill and brown sugar with the lemon juice and vinegar to make a sauce.
Serve with the salmon and a salad.