8 to 10 minutes
8 (8 oz) salmon fillets
1/2 cup salad oil
1 cup hot barbecue sauce
8 kiwis, peeled and sliced
8 sprigs fresh dill
1 cup soy sauce
2 teaspoon liquid smoke
1 tablespoon sugar
1 cup dry white wine
1 teaspoon minced fresh ginger
1 teaspoon freshly ground pepper
1 tablespoon sesame oil
Combine marinade ingredients and stir well.
Pour over fillets and marinate for 20 minutes.
Dredge marinated fillets in salad oil and place on a greased grill topper.
Grill over hot coals 4 minutes and turn.
Grill for 4 minutes, brush both sides with barbecue sauce, and then cook for an additional 1 to 2 minutes to set and heat sauce.
Place each fillet on a plate, garnished with fanned kiwi slices and dill sprigs
No Nutritional Information Available