(Significantly modified old Parade recipe)
One cup mustards of your choice
¼ teaspoon kosher salt
4 tablespoons clover or other honey
¼ teaspoon freshly ground pepper
One Tablespoon brown sugar
½ cup of balsamic vinegar
Four tablespoons rice-wine vinegar
4-6 crushed cloves of garlic
Two teaspoons low-sodium soy sauce
One teaspoon green Milder Jalapeno or brown Chipotle Tabasco sauce
1.Whisk together all sauce ingredients in a bowl. Cover and refrigerate for at least 3 hours and up to several days. The longer it has to meld, the better the flavor becomes. Bring to room temperature before using.
2. Spray grill with vegetable oil spray or brush your salmon with canola oil.
3. Put the salmon on the grill and brush on the marinade generously.
4. Grill the salmon on each side till the color changes, about four minutes per side, brushing with sauce on whatever side is up at that time. Remove the finished salmon from the grill and drizzle some more sauce on the top of the salmon.
5. Serve remaining sauce on the side.