Butterflied Salmon with Mustard Sauce

1/2 cup finely chopped onion
1 cup dry vermouth
6 tablespoons coarse-grain mustard
2 teaspoons dried tarragon
2 tablespoons sugar
1 salmon, head removed, 6 to 7 lb. total, filleted but still attached down
the back
salt

In a 10 to 12 inch frying pan, combine onion, vermouth, mustard, tarragon,
and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5
to 8 minutes.
Rinse salmon and pat dry. Lay fish open, skin down, on a sheet of foil,
about 12 by 17 inches. Trim foil to fit salmon. Spread onion mixture over
top of salmon.
Have barbecue ready with indirect heat. Set foil with salmon on grill but
not over heat. Cover barbecue as directed. Cook until fish is opaque but
moist-looking in thickest part (cut to test), 30 to 40 minutes.
Slide a rimless baking sheet under salmon and foil, then slide fish onto a
large flat platter or board. Cut salmon and lift portions from skin with a
wide spatula. Season to taste with salt.
Makes 18 to 20 servings.
Calories 175, Fat 9,6 g. Carbs 2.2 g. Sodium 162 mg, Fiber 0.1 g.
Points 4.

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