Honey and Jalapeno Grilled Salmon (this serves 6 because I LOVE LOVE LOVE salmon)
6 salmon filets with skin
1/2 c lime juice
3 tblsp melted cooking fat
4-5 tsp jalapeno, minced
1 tsp lime zest, grated
1/4 c honey (local, raw)
2 limes, halved
Salt
Carefully make certain there are no bones in the filets. PLace the fish into a shallow dish (not aluminum). In a small bowl, stir together the lime juice, melted fat, 2 tsp jalapeno, garlic, and lime zest. Pour mixture over the salmon, turning to coat it. Cover and refrigerate 2 hours, turning occasionally. Bring to room temperature before cooking (sitting out it takes about 30 minutes).
Remove salmon from the marinade, and pour the marinade into a saucepan. Place the pan over high heat, bringing it to a boil. Boil until reduced by about half. Stir in the honey and set aside to use as a glaze.
Place salmon on a medium-hot grill (make sure to grease the rack) and cook, turning once, until the fish is opaque throughout when pierced with a knife, 6-7 minutes on each side.
Transfer the salmon to a serving platter. Season it with salt and squeeze some lime juice over it all. Brush each filet with the glaze and sprinkle with remaining jalapeno. Eat immediately.
