Smoke Roasted Wild Salmon with Dill Butter EntréeSeafood This recipe was created by Jeff Mall, chef and co-owner of Zin Restaurant in Healdsburg. Jeff, whose cuisine can probably be best characterized as California comfort food, likes to use local ingredients in the dishes he serves at Zin, including produce from his own garden and eggs from the chickens he and his wife Susan raise on their farm. 4 6-oz. wild salmon fillets 1 tablespoon Dijon mustard 2 tablespoons brown sugar 2 teaspoons kosher salt 1/4 cup Syrah 4 ounces unsalted butter, softened Zest of 1 lemon 2 tablespoons minced fresh dill 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups apple wood smoking chips – soaked overnight in water, then drained Combine the Dijon, brown sugar, salt and Syrah together in a small bowl and mix to form a loose paste. Brush the mustard mixture on the salmon fillets, cover and chill for at least an hour. Combine the unsalted butter, lemon zest, dill, salt and pepper. Set aside. Start the coals in a kettle-style grill. When the coals are covered with white ash, push them to each side of the grill. Spread the soaked wood chips on top of the hot coals and replace the grate. Place the salmon fillets, skin side down in the center of the grill. Place the cover back on and roast the salmon for 8 to 10 minutes or to desired doneness. Remove from the grill, garnish with a dollop of the dill butter and serve.