Apricot Glazed Salmon

• (4) 1/2lb. to 3/4lb. center cut Salmon filet w/skin pin bones removed.
• 2 tablespoon of country dijon mustard.
• 3 tablespoons of apricot preserves.
• 1 tablespoon of virgin olive oil.
• salt and pepper to taste.
• 1 tablespoon of fresh terragon (Optional)*

1. Prepare charcoal or grill for indirect cooking. pile charcoal on two side with approximately 5" seperaton. Meanwhile, Remove pin bones. put a little oil on a dish and place salmon on oil to prepare. Salt and pepper salmon lightly.
2. spread mustard evenly on flesh side of salmon. then spread appricot perserves. Making sure to get some of the fruit chunks on there. * Chop tarregon and sprinkle on salmon. Drizzle with oil.
3. Making sure you have the charcol on either side of the fish
4. Add fish to indirect "very hot" grill skin side down. Cover undisturbed for 15 to 20 minutes.

center, country, olive oil, salt, fresh terragon

Taken from www.epicurious.com/recipes/member/views/apricot-glazed-salmon-1204650 (may not work)