Basil Barbecued Salmon
From:	Gisele, Aylmer, Quebec, Canada
Comments:	The best way to barbecue fish is to grill the fish over low heat, without turning it - it is then quite sure that it will not crumble into the fire.
Servings:	4

1 pound [454 g] salmon [skin on], cut into 4 pieces 2 tablespoons [30 mL] olive oil 2 teaspoons [10 mL] freshly squeezed lemon juice 2 garlic cloves, finely minced 2 teaspoons [10 mL] Dijon mustard 1/4 cup [60 mL] freshly minced basil

Arrange salmon pieces, skin underneath, side-by-side into a shallow glass dish. Set aside. In a small bowl, whip together olive oil, lemon juice, minced garlic, Dijon mustard and minced basil. Brush salmon pieces with marinade. Cover dish with plastic wrap; marinate salmon pieces, refrigerated, for 1 hour. Then marinate for 30 minutes more, at room temperature. Remove salmon pieces from marinade. Preheat barbecue until low heated charcoals or preheat a gaz heated barbecue to low. Arrange salmon pieces, skin underneath, onto oiled barbecue rack. Close lid; barbecue salmon pieces for 15 minutes, until salmon flesh is no longer translucent and can easily be broken-up with a fork. Serve immediately.