Rocky Mountain Salmon

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   1. In a microwave-safe 9x13-inch baking dish, combine brown sugar, wine, soy sauce, butter and lemon juice. Heat in a microwave oven at full power until boiling, about 2 minutes, stirring several times. Let cool 10-15 minutes.

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   2. Rinse salmon, pat dry, and lay skin side up in sugar-soy marinade. cover and chill at least 1 hour or up to 1 day.

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   3. Lift salmon from marinade, drain (reserve marinade), and lay skin side down on a sheet of heavy foil. Trim foil to outline of fish.

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   4.Transfer fish on foil to a grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level for only 2-3 seconds). Cover barbecue, open vents for charcoal. Cook unitl salmon is opaque but still moist-looking in center of thickest part (cut to test), or 140 deg. F on a thermometer, 20-25 minutes. With two wide spatulas, transfer fish to a platter.

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   5. Return marinade to microwave oven and heat at full power until boiling, 1-2 minutes, stirring several times. Pour into a small bowl.

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   6. Cut fish into portions, lift from skin onto plates, and add marinade to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.