Makes 4 servings

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds salmon filets

In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.

Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat an outdoor grill for medium high heat and lightly oil grate.

Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Makes 4 servings.