An easy delicious and different appetizer for Yom Tov.

1 tablespoon brown sugar
1 teaspoon honey
2 teaspoons margarine
2 teaspoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
2 teaspoons fresh ginger
1 whole salmon fillet, skin on (2 ½ pounds, ¾ to 1-inch thick)
Preheat grill to medium heat.

Melt brown sugar, honey and margarine in saucepan. Whisk in mustard, soy sauce, olive oil and ginger. Allow to cool.

Place salmon skin side down on aluminum foil. Leave a foil border of ¼ to ½ inch. Coat salmon with mixture.

Grill salmon indirectly over medium heat until edges begin to brown and inside is opaque, 15 to 25 minutes – depending on thickness of fish and desired degree of doneness.

Cut salmon crosswise into 6 to 8 pieces. Do not cut through skin.

Slide a spatula between skin and flesh to remove pieces to serve. Can be served warm or room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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