Soy-curry glaze and toasted sesame seeds transform simple grilled salmon into something more exotic.

Sesame seeds can be toasted in a dry skillet over medium heat. Simply set them in the pan and toss them gently by jerking the handle of the pan forward until the sesame seeds start to color. Remove the toasted seeds from the pan immediately so that they do not burn.

4 8-ounce skinless salmon fillets, pin bones removed
2 tablespoons canola oil
Salt and freshly ground pepper to taste
½ cup Soy-Curry Glaze (recipe follows)
¼ cup sesame seeds, toasted
½ lime, cut into thin slices

1. Prepare hot fire in grill. (If using a gas grill, preheat to high.). Grill is ready when you can't keep your hand 5 inches above grate for more than 1 - 2 seconds.

2. Lightly coat salmon with oil and season with salt and pepper. Place salmon fillets on hot grill. Grill until salmon has cooked 1/3 of the way up side of fish (about 3 to 5 minutes). Turn fillets over, brush generously with glaze, and grill for 3 to 5 minutes more, until soft pink.

3. Sprinkle top of fish with sesame seeds until coated. Garnish with lime and serve.

Yield: 4 servings

SOY-CURRY GLAZE

2 tablespoons sesame oil
2 tablespoons peeled and minced garlic
¼ cup hoisin sauce
¼ cup honey
¼ cup soy sauce
¼ cup sherry
2 tablespoons curry powder
1 tablespoon chili-garlic paste
Juice and zest of 1 large orange
¼ cup fermented black beans, rinsed with hot water and chopped

1. Combine oil and garlic in small saucepan. Place pan over medium-high heat and cook, stirring frequently, until garlic is light brown and fragrant.

2. Add remaining ingredients and bring to a boil. Adjust heat to a simmer and cook, stirring occasionally, until thickened (about 6 to 8 minutes).

3. Remove from heat and use or store. Glaze will keep for up to 2 weeks refrigerated in airtight container.

Yield: 1 cup

Special Thanks:
Andy Husbands
Tremont 647
Boston, MA