The most "regional" would be the Nanaimo Bars, but noway can they be tweeked but I did make this over the weekend.
Fresh Wild Pacific Salmon
1 salmon fillet (any size)
cover in a layer of bold and spicey mustard
sprinkle with brown sugar
sprinkle with soy sauce
Let sit in fridge for a few hours or over night and the bbq on med heat (about 350) untill cooked through.
So tasty and the top almost carmelizes with the brown sugar.
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