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Salmon á la Turner BBQ Recipe

In a hurry? Don’t worry. This flavor kick is a life-saver on hectic weekdays—but don’t be surprised if you want to share it with friends on the weekend.

For the marinade:

4 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons smooth Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 two-pound salmon fillet, skin removed and cut into 4 pieces

To make the marinade:

In a medium bowl, whisk together all the marinade ingredients until smooth. Reserve 1/4 cup for brushing fillets.

Place salmon fillets in a shallow non-reactive dish. Pour remaining sauce over fillets. Turn to coat evenly. Remove fillets from marinade and grill over Indirect High heat until fish is opaque in center, about 11 to 12 minutes, turning once halfway through grilling time. Brush fillets with reserved sauce during last 2 minutes of grilling time.

Makes 4 servings.

A medium-bodied, fruity Pinot Noir from Oregon's Willamette Valley or California's Carneros area will highlight the contrast between the earthy sauce and the briny fish. Alternatively, a lively Pilsener from Eastern Europe or one of America's wonderful craft breweries will cut through the complex marinade and allow the delicacy of the salmon to shine.

Thanks to www.weber.com