You will need a Fish Basket to do this recipe properly.
They are available a most department stores.
1 Litre PURE Apple Juice (Sun Rype)
2/3 cup Soya Sauce
3 garlic cloves, minced fine
1/2 fresh or frozen (thaw first) de-boned salmon, with skin on.
1 cup low fat mayonnaise
Fresh dill (use dry if fresh is not available) adjust amount to taste
1 French Baguette cut into 1/2 inch slices.
Just before serving, toast slices in 350 oven for 7 minutes (Flip each slice once)
Mix marinade ingredients.
In a saucepan, boil down until consistency is like syrup.
This takes about 20-30 minutes on medium/high heat.
Watch the mixture to avoid boiling over.
Stir constantly during the last five minutes.
Mixture will begin to froth and then will thicken.
Pour warm marinade over cold salmon flesh side first.
Flip salmon so skin side is up and flesh side is down while marinating.
Marinade a minimum of 4 hours, overnight if possible.
Heat BBQ on high.
Place salmon in a BBQ fish basket.
Turn down heat to medium immediately before placing salmon on grill.
Grill approx. 10 mins each side.
Top each baguette slice with a dollop of mayo/dill dip and a chunk of BBQ
Serve buffet style.
Courtesy Jacquie Nagy