Graham and Chantal brought this huge filet for dinner, part of a salmon he had caught earlier this year. We are so lucky to have access to wild Pacific salmon here. Nothing can compare to the flavour of barbecued salmon. The glaze they prepared enhanced the flarour even more. This recipe was adapted from one in Everyday Food magazine, April 2011.

Brown Sugar and Mustard Glaze

1 tbsp. EV Olive oil
1 large shallot, minced
1/4 cup red wine vingar
1/4 cup whole-grain mustard
1/4 cup dark brown sugar
coarse salt and pepper

Heat oil in a small saucepan. Add shallot and cook until softened. Add vinegar and cook until slightly evaporated. Stir in mustard and brown sugar, cook for about 1 minute. Season with salt and pepper.

Arrange filet on a thick layer of foil, sprayed with cooking spray. Brush with glaze, reserving some for after cooking. Cover tightly with additional foil and barbecue until fish flakes easily with a fork. Brush with remaining glaze. Garnish with lemon wedges and parsley. So good!