Marsha'S Grilled Salmon W/ Honey-Mustard & Peaches

• Five lbs North-Atlantic Salmon Fillet.
• 1/2 fresh lemon.
• Two tablespoons extra-virgin olive oil.
• Five crushed cloves of garlic.
• Two teaspoons fresh cracked black pepper.
• One teaspoon seasoned salt.
• One teaspoon cayenne pepper.
• 1/2 teaspoon ground thyme.
• Sauce
• 10 oz. organic honey.
• 10 oz. dijon mustard.
• One can (12 oz.) peach halves in light syrup.
• My favorite way to eat this is as a warm salad over a bed of fresh spinach leaves.
• My sister likes it when I serve the salmon over a bed of cous cous. (I like to use the Near East garlic and olive oil variety that cooks in the microwave in 5 minutes.) I also like to serve the dish with bunches of asparagus spears wrapped in strips of turkey bacon, and cooked on the electric grill for about 3 minutes.
• If you are feeling adventurous, you can substitute fresh mango slices for the peach halves.

1. Rub salmon with slightly squeezed lemon half (to remove fishy taste). Rinse salmon with tepid water. Pat dry with paper towels. Set aside.
2. Cut Salmon into 4 inch wide strips. (this makes it easier to get the salmon on the grill.)
3. Place salmon pieces in large plastic bowl.
4. Brush salmon with olive oil. Season with crushed garlic, cracked black pepper, seasoned salt, cayenne pepper, and ground thyme. Rub seasonings into salmon. Set aside for 5 minutes.
5. Turn on tabletop electric grill to high setting. When grill is hot place two salmon pieces on grill surface. close grill. allow salmon to cook for aproximately 4 minutes, or until salmon gets to desired level of preparedness. I prefer to eat this dish medium rare. (Cooking time also depends on the thickness of the salmon, so the thicker the fish, the greater amount of grill time.
6. Open can of peaches. Set aside 2 tablespoons of the peach syrup. Place peach halves on grill and close. Peaches only need about 1 minute on grill. (I like to keep them on until the grill marks appear.)
7. Place salmon pieces in semi circle on large serving platter. Place one grilled peach half on top of each piece of salmon. Garnish with parsley. Set aside.
8. Wisk the organic honey, dijon mustard, and reserved peach syrup together in medium-sized bowl for about 2 minutes (or until the sauce gets a creamy consistency). Pour warm sauce over salmon fillet pieces. Serve.
9. I like to serve this with grilled asparagus spears, wrapped in turkey bacon and grilled for 3 minutes on the electric grill.
10. The honey mustard peach salmon also goes well over a bed of fresh spinach leaves.

fillet, extravirgin olive oil, cloves of garlic, fresh cracked black pepper, salt, cayenne pepper, ground thyme, sauce, honey, peach, my favorite, my sister, if

Taken from www.epicurious.com/recipes/member/views/marshas-grilled-salmon-w-honey-mustard-peaches-1208644 (may not work)