8(8 oz) salmon fillets,
1cuphot barbecue sauce,
8kiwis, peeled and sliced,
8sprigs fresh dill,
1cupdry white wine,
1teaspoonminced fresh ginger,
1teaspoonfreshly ground pepper,
1Combine marinade ingredients and stir well.
2Pour over fillets and marinate for 20 minutes.
3Dredge marinated fillets in salad oil and place on a greased grill topper.
4Grill over hot coals 4 minutes and turn.
5Grill for 4 minutes, brush both sides with barbecue sauce, and then cook for an additional 1 to 2 minutes to set and heat sauce.
6Place each fillet on a plate, garnished with fanned kiwi slices and dill sprigs
No Nutritional Information Available