I recently had a delicious piece of salmon at an Italian restaurant down the street. It was grilled and had perfect charred marks. It had a slight glaze on top that made the salmon have a crispness to it. It was so delicious. I just had try and replicate something similar. The fish counter at my grocery store had some amazing salmon today. It was fate. I didn't feel like going with an Italian flair, although a good caponata on top never hurts. Tonight I went super simple and served the salmon with a veggie quinoa and mashed cauliflower. Enjoy!
For the glaze
1 tbsp. coconut oil
1 tbsp. agave nectar
1/2 tsp chile powder
1/2 tsp garlic powder
pinch of cayenne pepper
salt and pepper to taste
4 Salmon fillets
Directions
Preheat grill to 300 degrees
Heat the coconut oil so it melts and is not in the normal wax like state. Combine coconut oil, agave, chile powder, cayenne pepper, salt and pepper. Brush the top of the salmon with the glaze.
Spray the grill with non stick grill spray. Grill the salmon glaze side down for 4 minutes. Gently flip and grill the other side for another 4 minutes
