Makes 4 serving (2 cups relish)
1/3 cup packed brown sugar
1 tablespoon canola oil
1 teaspoon ground mustard
1 teaspoon ground allspice
1/2 teaspoon salt
4 salmon fillets (5 ounces each)
RELISH :
1 tablespoon minced fresh mint
1 tablespoon canola oil
1 tablespoon lemon juice
2 tablespoons grated lemon peel
1/8 teaspoon sugar
1 cup finely chopped fresh strawberries
1 small cucumber , finely chopped
1 . In a small bowl , mix the first five ingredients ; rub over flesh side of salmon . Refrigerate , cover 1 hour .
2. For Relish , in another bowl , mix mint , oil , lemon peel and sugar . Add strawberries and cucumber ; toss to coat .
3 . Moisten a paper towel with cooking oil ; using long-handled tongs , rub the grill rack to coat lightly . Place salmon on grill rack , skin side down . Grill , covered , over medium heat 8 to 10 minutes or until fish flakes easily with a fork . Serve with relish .
