Asian Grilled Salmon

It's a gorgeous day here and I'm ready to grill! This also means a turn to healthier eats. Which is a welcome reprieve after stuffing ourselves silly in Vegas! This is also a crowd pleaser for BBQ's or hosted dinners (provided your guests like fish). This is tied for first place as far as our favorite recipe for Salmon. (I should add that DH hates salmon, but knows he should eat it for the Omega 3's. He doesn't even gripe when eating this dish!) Asian Grilled Salmon
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1 side fresh salmon, boned but skin on (about 3 pounds)
(Most of the time, I use 2 filets and halve the marinade for the 2 of us)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce(I use Tamari, low sodium)
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.

Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.