Salmon Dish

•2 Cups orange juice
•½ Cup brown sugar
•1/3 Cup cider vinegar
•2 Tablespoons Dijon mustard
•1 Tablespoon fresh thyme, chopped
•1 teaspoon orange zest, chopped
•6 (6-ounce) salmon fillets
•Salt/pepper to taste


Combine orange juice, brown sugar and cider vinegar in small saucepan. Bring to simmer; cook over medium heat until reduced to ⅔ original volume. Whisk in Dijon mustard, thyme and orange zest; remove from heat. Divide and reserve.

Place salmon fillets in a sealable heavy plastic bag.Pour ½ of citrus glaze over salmon; reserve remaining glaze. Marinate salmon in refrigerator for 30 minutes. Turn bag over occasionally. Season salmon with salt and pepper to taste. Heat grill to medium-high. Place salmon on a fish grilling, oiled grate, on grill and close lid. Cook fish approximately 10 minutes per inch of thickness. Brush salmon with reserved citrus glaze every few minutes while cooking.