Honey Soy glazed grilled salmon

This recipe is from the Cook's Illustrated guide to grilling and barbecue.

I used skinless center cut salmon fillets instead of skin-on fillets - this worked fine.

Marinate salmon fillets for thirty minutes in a half-and-half mixture of soy sauce and maple syrup. Prepare a two-level grill - heat the grill with all burners on for 15 minutes - then turn all but one of the burners down to low.

Prepare glaze while the fillets are marinating:

In a small saucepan, mix together 3 tbsp. each of soy sauce and honey. Heat over low heat until is thickens slightly.

• Oil the grill over the burner on high -
• Put the fillets over the high burner, grill for two minutes on each side. Brush the glaze on the top side after the second side grills for two minutes -
• Flip the fillets glazed side down over one of the low burners.
• Glaze the new top side.
• Flip after three minutes and grill for another three minutes.

Oriental Amaretto Broiled Salmon

Broiled Salmon with Soy / Ameretto Sauce

Recipe from: http://homecooking.about.com/library/archive/blfish4.htm

1/4 cup DISARONNO® Originale Amaretto (I used another cheap brand)
1/4 cup light soy sauce
2 Tbsp lime juice
2 Tbsp sesame oil (I used much less - probably .5 tsp.)
1/4 tsp ground black pepper
1 tsp grated fresh ginger
Salt to taste
2 salmon fillets (1-1/2 pounds each) skin on
1 Tbsp Honey (the recipe called for Hoison - but I didn't have any)

I mixed the sauce ingrediants and marinated defrosted skinless salmon filettes (no skin) for about 20 minutes.

While the fillets were marinating, I boiled a small amount of water in a chef's pan for steaming asparagus + 3/4 cup water to use for cous-cous.

I poured most of the marinade off of the filets and in to a sauce pan - which I brought to boil over a medium flame, and then let boi for about 10 minutes - until reduced.

While the sauce was boiling, I put the fillets under the broiler (about 5 inches from the flame) for 4 minutes on on each side. I added about a half a cup of vermout after turning the fillets.

Right after truning the fillets, I added asparagus to the steaming pan, covered it, and added the cous cous to the hot waterI boiled for it.

4 minutes on each side was enough to cook the thinner fillets through. The thicker fillet was still rare in the middle - but it was pretty tasty that way.

I served the fillets over cous cous with the asparagus - and with lemon slices. The lemon was good on the asparagus also.

This was pretty good - but not great - too salty. THe steam ed asparagus with lemon juice was the best part. The cous cous was supposed to have been flavorted, but it was pretty bland - it would have been better cooked in stock with some veggies in it.