Instructions: 1. For the spice mixture: Combine first 5 ingredients in a small bowl.

2. For the glaze: Combine rind and. next 8 ingredients in a saucepan.

Bring to a boil. Reduce heat, and simmer 10 minutes. Strain through a sieve; discard solids.

3. Prepare grill:
4. Rub fillets with spice mixture. Cover; refrigerate 10 minutes. Place, skin side down, on a grill rack coated with cooking spray. Grill 16 minutes, covered, or until fish flakes easily when tested with a fork, basting occasionally with glaze. Remove skin; discard. Arrange fillets on a platter; sprinkle with sliced onions and sesame seeds.

NOTES : Dont remove the skin from the salmon until after youve taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the fillets, which often fragments the fish.

I made the Grilled Salmon that Pat shared with the group and I have to say it
was wonderful. I, of course, modified it somewhat. I scaled down the recipe
for 2 people and instead of basting the fish with the glaze, I used my George
Foreman grill and served the glaze on top. I served it over Sesame Noodles.

I wouldnt hesitate to make this for a dinner party. It was that

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