Barbecued Salmon Fillets

4 servings 

• 1/4 cup margarine or butter
• 1 clove minced garlic
• 1/2 Tablespoon dry mustard
• 1/2 Tablespoon soy sauce
• 2 teaspoons apple juice
• 1 Tablespoon catsup
• 2 pounds salmon fillets

Wipe fish with a damp paper towel, then place on foil or non-stick grill flat pan which has been sprayed with vegetable oil spray.

In a pan, combine butter, garlic, mustard, soy sauce, apple juice and catsup. Stir over medium heat until margarine is melted. Brush fish with part of the margarine mixture; reserving remaining mixture.

Broil for about 5 to 6 minutes on each side.

To Barbecue the salmon: cover barbeque; cook until fish flakes when prodded in thickest part (about 15 to 18 minutes).

Transfer fish to warm platter. To serve, cut through flesh of fillet to skin; slide a wide metal spatula between skin and flesh and lift off each portion. Pass remaining margarine mixture to accompany each serving.

(For 1 serving, still mix same margarine mixture.)

Bon appetit!