It was a spring-storm day that I tried this recipe so I wasnt able to use my BBQ as planned. Instead I chopped my salmon into cubed and grilled them on a flat top. I also was out of Dijon so I used a hot mustard in half the amount called for. It turned out great and had just a touch of heat that my family loved. I served the salmon wedges over a greens salad with dried cranberries and sunflower seeds. YUM YUM

Reviewed On: Mar. 23, 2009