Thai Grilled Salmon Serves 4 as a main course

This just may be the best way to cook salmon on earth. We have discovered at The Ranch that even non-fish eaters remark that this dish is the closest to candy as savory food can get. Residents who have always hated fish fall in love with this one. Is there anything better than the classic Thai marriage of sticky sweet, sour, spicy and salty on the tongue? Try it with the warm soba noodle salad that follows for a tasty Asian style dinner.

Ingredients
For the Salmon
4, 6 oz Salmon fillets, skinned and de-boned
2 tsp. red Thai curry paste
1 tsp. minced garlic
Zest of 1 lime
1 tbs. Chopped cilantro
Olive oil
Kosher salt, black pepper and ground coriander

For the Glaze
3/4 cup granulated sugar
Zest and juice of 2 limes
2 tbs. Rice wine vinegar
1 Thai red or green chili (Serrano can also be substituted)
3 Scallions, green part only, sliced thin
2 tsp. Thai fish sauce
2 tbs. Chopped cilantro

Method
In small mixing bowl, whisk curry paste, garlic, lime zest, cilantro and enough olive oil to make a loose paste. Slather over salmon and allow to marinate at least two hours.

For glaze, in small saucepan combine sugar, lime juice, vinegar and fish sauce. Cook over low heat for 5 minutes until sugar is dissolved and mixture thickens slightly to the consistency of corn syrup. Allow to cool and add lime zest, scallion, chili and cilantro. Reserve at room temperature.

Preheat grill to medium-high heat and clean and oil grate. Spray salmon with non-stick cooking spray and sprinkle with salt, pepper and coriander. Grill, rotating 90 degrees once on each side. During final minute of cooking, brush with glaze liberally. Remove from grill, and drizzle with remaining glaze.