4 Salmon steaks or fillets
1 c. Ocean Spray Raspberry sauce (or just plain cranberry sauce).
1/4 c.Dijon-style mustard
2 Tbsp. finely chopped onions (or shallots)
1/4 tsp. each salt and pepper
Liberally brush oil on both sides of salmon steaks. Salt and pepper top. Mix cranberry/raspberry sauce with other ingredients. Cook fish on grill 10 minutes for each inch thickness or until meat has turned a sort of opaque. (You’ll recognize it.) Turn once and brush occasionally with cranberry mixture. Removed to heated platter and keep warm until serving. Heat remaining sauce until hot and bubbly and spoon over fish. It’s good served with grilled corn on the cob, zucchini, peppers, etc. (Makes four servings.)