This is the most amazing recipe that I have come across for grilling salmon.  I am not sure if it is ok to post it in the recipe center, since it is a recipe from Bon Appetit, The Grilling Issue, July 2011.

I only had to change one ingredient, the sugar, to make it compliant.  However, I could not find lemongrass, which is a neutral on my SWAMI, so I made the recipe without it.

https://picasaweb.google.com/104829030716985208328/Food?authkey=Gv1sRgCL3CmPrjooTYPw#5642207534398274082

Below is the recipe for the marinade:

Sweet, Salty, and Sour Marinade

3 oz. of agave syrup  (recipe calls for 3 oz. palm sugar or 6 1/2 tbsp light brown sugar)
1/2 cup fresh lime juice
1/2 cup fish sauce
1/2 cup coarsley chopped fresh cilantro
2 tbsp chopped peeled fresh ginger
4 red Thai chiles r 6 fresno chiles, thinly sliced (I used a different type of hot peppers and only used two peppers)
3 tbsp minced lemongrass (from peeled bottom 4" of 2 large stalks)

If you use the palm sugar, you need to dissolve it in 3 tbsp water over low heat and then reserve some of it for a glaze.

Combine all ingredients, pour over the salmon, cover and refrigerate for at least three hours.  Remove salmon and grill.  Simmer marindade and reserved palm syrup until reduced to 3/4 cup.  Brush glaze onto salmon during last few minutes of serving and pour the remainder on top.

Because of the peppers, this dish is very spicey but with a fresh, delicious taste!  Bon Appetit!

That looks delicious!  I love Thai cuisine.  Thanks for sharing, Patty.  :)

Happy to share, O in V.  We are going to cook it for lunch because my husband has to go to a business meeting tonight.  I will post pictures of the "finished product"  ;D  :P  ;)

Here are a couple of photos - fish on the grill and fish cooked and the sauce boiled and poured over the fish before serving.  

I have to say, this is about the best salmon recipe I have ever had.  It was really amazing.

One thing I might do differently next time is to drain the cilantro, peppers and ginger from the liquid before boiling the liquid and ONLY boiling the liquid.  The last time I made it I left the herb uncooked and I think it was better that way.  The agave syrup settled on the bottom of the dish I marinated the fish in, so I gave my husband a pastry brush to brush the agave onto the fish while it was on the grill.  It was funny that while cooking it, the fish did not appear done, but it was, so be careful not to overcook it.  The lime juice may begin to cook the fish prior to actually cooking on the grill.

https://picasaweb.google.com/104829030716985208328/Food?authkey=Gv1sRgCL3CmPrjooTYPw#5642253710182177986

https://picasaweb.google.com/104829030716985208328/Food?authkey=Gv1sRgCL3CmPrjooTYPw#5642253715465511154

Drooooool.   ;)  [I think it's lunch time].

I think I would strain the sauce, too, after reducing, just for the appearance's sake, and then serve garnished with fresh herb.

Quoted from O in Virginia

Drooooool.   ;)  [I think it's lunch time].

I think I would strain the sauce, too, after reducing, just for the appearance's sake, and then serve garnished with fresh herb.

Exactly my thougts!  Too bad you are in Virginia!  We could try making it together  ;D

Tres bien!!!!!!!
My mouth is soooooo wtering right now!!!!! 8) ;D

Quoted from Patty H

Exactly my thougts!  Too bad you are in Virginia!  We could try making it together  ;D

That would be fun!  :)