Welcome the 2008 outdoor grilling season with this spectacular salmon recipe flavoured with a scotch whisky based marinade.
Serve the salmon fillets with a mixture of springtime greens.

Salmon with Whisky Marinade
4 175 g (6 oz) pieces of centre cut salmon fillets
50 ml (1/4 cup) Scotch whisky
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) honey Dijon mustard
30 ml (2 tbsp) chopped fresh dill
1 clove garlic, minced
5 ml (1 tsp) grated lemon zest
2 ml (1/2 tsp) salt, and sprinkling of pepper
Preheat greased barbecue grill.
In a bowl, combine Scotch whisky, olive oil, mustard, dill, garlic, lemon zest, salt and pepper.
Place salmon in a shallow baking dish to hold salmon in an even layer. Pour marinade over salmon; let marinate at room temperature, turning occasionally for 15 minutes or refrigerate for up to 1 hour.
Place salmon on preheated grill over medium-high heat; grill for about 4 to 5 minutes per side, turning once and brushing occasionally with marinade until fish flakes easily.
Makes 4 servings.
Source: Grant’s Scotch Whisky.