Grilled Sonomic Salmon

1 lb. salmon filet

1/3 cup Sonomic Almost Vinegar Red

1/4 cup Dijon mustard

1-2 teaspoons olive oil

Salt

Pepper

Lemon slices

Preheat the grill.

Whisk together the Sonomic and the Dijon mustard in a small bowl.

Place the salmon, ski side down, on a large double layer of foil. Rub the olive oil over the salmon, then brush half of the Sonomic/Dijon mustard over the fish. Sprinkle with salt and pepper, and place lemon slices on top of the filet.

Create a pouch by bringing together opposite edges of the foil and folding them.Then fold or crimp the ends, to completely seal the salmon in the foil.

Turn off the center burner on a gas grill, or move the coals to the outside of the grill. Cook the foil-wrapped salmon over indirect heat for 10-12 minutes. Remove from heat and carefully open the steaming packet, taking care to keep the juices in the foil.

Transfer the salmon to a serving platter, spoon the juices and the other half of the Sonomic/Dijon mixture over the salmon and serve.