Ingredients:

2 Tbsp whole-grain Dijon mustard
2 Tbsp lemon juice
1-1/2 Tbsp Urban Accents Dillwood Grove
1 1-lb salmon fillet, skinned and cut crosswise into 16 slices
4 wooden skewers (soaked in water for 30 minutes)

Directions:

Preheat grill for medium-high heat.  In large bowl, whisk together mustard, lemon juice and Dillwood Grove.  Add salmon slices and toss gently to coat.  Tread salmon onto skewers. 

Prepare grill rack with non-stick cooking spray.  Place salmon on rack and grill 3 minutes on each side until fish flakes easily or until desired degree of doneness.  While skewers are cooking, resist turning them more than once to prevent salmon from falling off skewers.