GRILLED SALMON WITH MAPLE CITRUS GLAZE

This is a healthy dinner for a backyard barbecue for Independence Day. I made a quick glaze for the salmon with pure maple syrup.

4 (6 to 7-oz) sockeye or chinook salmon fillets, skin intact

Marinade

2 T avocado oil

¼ t ground coriander

¼ t ground cumin

Place salmon, skin side down, on a platter that will fit in your refrigerator.

Drizzle the oil evenly over the four fillets.

Sprinkle evenly the coriander and cumin. 

If you prefer, you can use a commercially prepared salmon rub, but don't use too much.

Cover and refrigerate 1 to 2 hours.

Maple Citrus Glaze

2 T soy sauce

1 clove garlic, grated or pressed

1-inch piece freshly grated ginger

½ t red pepper flakes

2 t cornstarch                                                 

3 T pure maple syrup                                                        

½ cup orange juice                                                     

¼ cup lime juice 

Place Maple Citrus Glaze ingredients into a small saucepan, whisk to combine, and simmer slowly 3 to 5 minutes to reduce and thicken.

Meanwhile, prepare your grill with coals on one side of the grill.

Take salmon out of the refrigerator and let sit on the counter for 15 minutes while the grill is heating up.

Take a folded paper towel and dip in peanut or avocado oil and rub over the grill grate.

Place salmon, skin side up, directly over coals and grill for 2 to 3 minutes.

Flip over, using a large spatula, to the cooler side of the grill. Close top and cook for another 5 minutes.

Brush with a little of the Maple Citrus Glaze and cook another 2 to 3 minutes until salmon is opaque, but don't overcook your salmon. If you want to use an instant-read thermometer, the temperature should be about 145 degrees F.

Remove from grill, the skin should come off easily and place on a platter.

You can also pull the skin off each fillet with "kitchen-only" needle-nose pliers before cooking.

Drizzle with more of the Maple Citrus Sauce and serve with extra lime wedges.

Serves 4