Smoked Poached Salmon

Directions

1. 1
   Soak chips in water for 10 to 15 minutes.
2. 2
   Wipe fish with damp paper towel. Brush fish flesh with 2 tablespoons of melted butter.
3. 3
   Create a boat of heavy duty foil. Lay fish in skin side up. Pour in wine, then arrange dill and mustard seeds on top.
4. 4
   When coals are hot arrange coals for indirect heat, then drain wood chips and sprinkle over coals.
5. 5
   Place foil boat on grill and cover. Cook until fish flakes when prodded in thickest part.
6. 6
   Remove fish from boat with spatula and place on warm, rimmed platter.
7. 7
   Drain wine mixture into small pan. Reduce over high heat by half. Remove from heat and stir in remaining 4 T butter. Pass the sauce.