Salmon variation & pics

Rumrunner

I've basically been doing two recipes for salmon.....DP's Honey/Butter and Gretl's Dijon Bourbon glaze (both of which I've b*stardized for the South Beach Diet). The Dijon/Bourbon recipe calls for brown sugar, bourbon and Dijon mustard. Tonite I sprinkled a good covering of Dizzy Pig's Raging River Rub (instead of using brown sugar) on a small slab of skinless salmon. I then mixed 1¼ tbs Dijon and 1¼ of bourbon and spread it over the top of the salmon. The squashes were rubbed with olive oil, garlic and a local salt mixture.[p]<img src=http://img78.photobucket.com/albums/v299/askabutcher/bbq/salmonvar1.jpg>[p]I cooked the salmon direct (but not really.....off to the side out of the hot zone) at 375° for approx 20 minutes until the glaze on top was set and not runny. I then flipped, added veggies, and cooked for another 10 minutes. Salmon was perfect and the veggies were a nice CRISP done, but not raw. Also served, but not pictured, with steamed broccoli and fresh tomato slices w/basil, olive oil, garlic seasoning. Had a longneck bottle of PBR going, so I finished the meal with that. [p]<img src=http://img78.photobucket.com/albums/v299/askabutcher/bbq/salmonvar2.jpg&gt;
[ul][li]Meat & Poultry Questions?[/ul]

Jester

Rumrunner,[p]Timely post (at least for me) and I see you are a kindred spirit regarding diet. I too have a salmon and mustard concoction awaiting the egg.[p]Thanks to your post I no longer have a stupid novice question. The grill marks say it all...[p]Regards,
Jester