Salmon Saté with Dill Mustard Glaze

[Constance]

I have a freezer full of vac-packed wild Pacific salmon that I got for $2.99 lb. A friend shared this recipe with me yesterday, and I am anxious to give it a try.

Salmon Saté with Dill Mustard Glaze

While saté skewers cook, resist turning them more than once to prevent fish from falling off skewers. Dill and lemon complement salmon's rich flavor. Total time: 30 minutes.

2 tablespoons chopped fresh dill
2 tablespoons whole-grain Dijon mustard
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (1-pound) salmon fillet, skinned and cut crosswise into 16 pieces
Cooking spray
Dill sprigs (optional)

Prepare grill.
Combine fresh dill, mustard, rind, juice, salt, pepper, and garlic in a bowl, stirring with a whisk. Add salmon pieces, tossing gently to coat. Thread salmon onto each of 4 (8-inch) skewers. Place salmon on grill rack coated with cooking spray, and grill 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with dill sprigs, if desired.

Yield: 4 servings (serving size: 1 skewer)

[HanArt]

I'm not a fan of salmon, but your recipe sounds really good. I'm going to C&P and maybe give it a try. Thanks!