1 lb. salmon fillets, cut into 4 pieces
3 Tbsp. FRENCH'S® Dijon Mustard
2 Tbsp. lime juice
1 tsp. freshly grated lime peel
1 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
1 small onion, chopped
1 cup loosely packed cilantro leaves
1/2 cup orange juice
1 tsp. freshly grated orange peel
1 large red bell pepper
PLACE salmon into resealable plastic food storage bag. In small measuring cup, combine mustard, lime juice and peel, and Frank's RedHot Sauce. Reserve 3 tablespoons mustard mixture for Cilantro Pesto. Pour remaining mixture over fish. Seal bag; marinate in refrigerator 30 minutes.
TO make Cilantro Pesto: Coat a nonstick skillet with vegetable cooking spray. Sauté onion 5 minutes until tender. Combine onion, reserved mustard mixture, cilantro, orange juice and peel, and cumin in food processor. Cover; process until very smooth. Set aside.
PLACE fish on well-oiled rack. Grill over medium heat for 8 to 10 minutes or until fish just flakes with a fork. Arrange salmon on serving platter. Serve with Cilantro Pesto.