Grilled Salmon Fillet in Mustard Sauce
Omul is a delicious relative of the salmon , found only in Lake Baikal,
one of the most beautiful hikes and on record as the deepest (1.6km/ 1
mile) in the world.
2 tbsp sunflower oil
1.5 kg/3 lb salmon fillet, washed and
2 tbsp German-style mustard
11/2 tbsp honey
Grated rind and juice of 1/2 small lemon
1 tbsp finely chopped fresh dill
Salt and freshly ground black pepper
If you are grilling the fish, brush a
sheet of foil with a little sunflower oil before placing the salmon
skin-side down on it. Whether grilling or barbecuing, place the fish
(and foil, if used) on a baking tray. Mix together the remaining oil,
mustard, honey, lemon rind and juice, seasoning and chopped dill. Brush
the fish liberally with the mixture.
Preheat a grill to hot. (If you are using
a barbecue, the coals should be greying. Place the fish in a fish
holder and turn it flesh-side down towards the coals.) Grill or
barbecue the fish about 13 cm/5 in from the heat for about 10 minutes,
or until slightly translucent. Transfer to a serving platter and
garnish with dill sprigs before serving.