Sweet and Spicy Grilled Salmon

Makes: 4 servings

2 pounds salmon fillets or 4 salmon steaks, 1/2 pound each

For the sauce:

1 tablespoon unsalted butter

2 medium shallots, finely chopped

1/4 cup fresh lemon juice

4 teaspoons brown sugar

1/4 teaspoon cayenne pepper

1 tablespoon finely chopped fresh ginger

1/4 cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons finely chopped fresh cilantro

To garnish:

Lemon slices

Fresh parsley sprigs

1. Prepare the barbecue for medium-heat grilling.

2. In a small saucepan over medium heat, melt the butter. Add the shallots and saute until softened, about 3 minutes.

3. Add the lemon juice, brown sugar, cayenne pepper, ginger, vinegar and soy sauce; stir until well combined. Remove from heat and mix in the cilantro. Reserve 1/4 cup for serving.

4. Baste the salmon with a brush liberally on both sides with the sauce.

5. Grill the salmon about 3 inches from the fire, turning once and basting frequently with the sauce, 5 to 7 minutes on each side. The timing will depend on the thickness and size of the salmon pieces. Remove from grill and let rest for 5 to 10 minutes before serving.

6. Transfer salmon to a platter or individual plate and garnish with lemon slices and parsley. Serve immediately. Pass remaining sauce at the table.

Advance preparation: The sauce may be prepared 8 hours in advance and kept covered at room temperature. Reheat the sauce before basting the salmon.