Glazed Salmon

by Rudy Cardenas
(Belleville Illinois)

Thoroughly rinse salmon filets and pat dry with paper towels. Set filets aside.

Mix one half cup each of water and real soy sauce (Kikkoman or Yamasa, all else are pretenders).
Add 1 tablespoon of brown sugar and 2 tablespoons of honey.

Stir thoroughly and add ½ tsp of ground ginger and a couple of dashes of white pepper.
Pour mixture into a shallow covered container and add salmon filets, skin side up.
Cover and refrigerate for 2hrs. Prepare a second mixture, for basting, using 4 tablespoons of brown sugar and 4 tablespoons of honey.
Heat, while constantly stirring, the second mixture to a boil, remove from heat, and allow it to cool to room temperature.
Prepare the grill, covering the cooking grates with heavy gauge aluminum foil.
Pierce the foil with a sharp knife to allow for fluid drainage.

DO NOT SPRAY THE FOIL WITH ANY NONSTICK COATING!

Heat grill to 400 degrees F and place the filets, skin side down, on the foil.
Brush the filets liberally with the baste then every couple of minutes until done.
Cook filets to desired doneness. Serve with white rice or olive oil tossed pasta and pan-steamed asparagus.