HONEY GLAZED SALMON GRILLED RECIPES

Steps:

• Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
• Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
• Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
• Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.
• Roast fillets at 400° for 5 minutes; remove pan from oven.
• Preheat broiler to high.
• Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.