Instructions: To make the Marinade: In a medium bowl, whisk together the marinade ingredients until smooth.

Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Remove the fillets from the bag and discard the marinade. Grill the fillets, skin-side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade.

Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

This recipe yields 6 servings

Wine Recommendation: A medium-bodied, fruity Pinot Noir from Oregons Willamette Valley or Californias Carneros area will highlight the contrast between the earthy sauce and the briny fish.

Beer Recommendation: A lively Pilsener from Eastern Europe or one of Americas wonderful craft breweries will cut through the complex marinade and allow the delicacy of the salmon to shine.

Comments: In a rush? Relax. This flavor kick is a lifesaver on hectic weekdays - but dont be surprised if you find yourself serving it up to friends on the weekend, too.

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