WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.
*Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.
Courtesy of Crisco®