Basil Barbecued Salmon

The best way to barbecue fish is to grill
the fish on foil over low heat without turning
so it will not stick to or fall into the grill.

Ingredients:
1 pound salmon (skin on), cut into 4 pieces
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, finely minced
2 teaspoons Dijon mustard
1/4 cup freshly minced basil
butter

Directions:
Arrange salmon pieces, skin side down,
side by side in a glas dish, set aside.
In a small bowl, whip together olive oil, lemon juice,
minced garlic, Dijon mustard and minced basil.
Brush salmon pieces with marinade.
Cover dish with plastic wrap marinate
salmon pieces, refrigerated, for 1 hour.
Then marinate for 30 minutes more,
at room temperature.
Remove salmon pieces from marinade.
Preheat barbecue until low heated coals
or preheat a gaz heated barbecue to low.
Arrange salmon pieces, skin sid down onto aluminum foil.
Place on grill and close lid.
Barbecue salmon pieces for 15 minutes,
until salmon flesh is no longer translucent
and can easily be broken up with a fork.
Serve immediately with lemon and butter.