Grilled Wild Salmon with Coriander and Sweet Chili Glaze

Remove the small pin bones from the salmon fillet. Combine the rest of the ingredients and spread about half of the mixture onto the topside of the fillet.

Place the salmon, skin-side down, on a hot grill and cover the grill. Cook for 15 to 20 minutes, depending on the thickness, or until the salmon is opaque through. You also may place the salmon skin-side down on a roasting pan and cook it in a hot oven at 425° F for 20 minutes, or until done through.

To serve

With a pancake spatula, scoop a piece of the fillet off its skin and directly onto a warmed plate. Serve with grilled green beans and sweet peppers and offer the additional sauce on the side.