BBQ Salmon w/Mahogany Glaze

By Letha_McWey

For Mother's Day 2005 Paige gave me this cookbook. She spent several hours going thru it and found several recipes she thought I would enjoy cooking and our family would enjoy eating. This is one of the many that became family favorites.

Ingredients

• 6 TBLS Soy Sauce
• 3/4 C Molasses (unsulfured)
• 4 tsp Fresh Ginger (peeled/minced)
• 1 TBLS Fresh Lime Juice
• 1 2 1/2 lb Salmon Filet
• Vegetable Oil for grill rack
• Thin Lime slices for Garnish

Preparation

Step 1

Combine Soy Sauce, molasses, ginger, and lime juice in small bowl, whisk to blend. Reserve 1/3 C of mixture for glaze. Pour the remaining in a shallow dish that will accommodate the salmon. Place salmon SKIN SIDE UP into marinade, cover w/plastic wrap and refrigerate at least 1 hour or 2. While salmon is marinating place reserved marinade in a small sauce pan and cook down over med-high heat until sauce has the consistency of syrup. Remove from stove and keep a room temperature. Prepare grill for high temperature. Grill salmon, skin-side down, 10 minutes. Tent salmon loosely with foil. Continue to cook until flesh is opaque and flakes easily when pierced with a sharp knife, approx. 10-15 more minutes. Remove salmon from grill and with sharp knife remove skin. Place salmon on serving platter and brush top of fish with glaze. Garnish with lime slices and serve.