Honey 'n' Lime Glazed Salmon

2 limes
2 tbsp honey
1-1/2 tbsp Dijon mustard
1/4 tspsalt
4 salmon steaks, at least 1 inch thick

Grate peel from 1 lime. Squeeze juice from both to measure about 1/3 cup. In a small bowl, stir juice with peel, honey, Dijon and salt until smooth.

Preheat barbecue and oil grill. Brush salmon with sauce. Grill, basting often, until a knife tip inserted into centre feels warm, about 5 minutes per side