Honey Teriyaki Salmon

When beekeeper Wayne Pitts appeared on the Bite-size Green TV episode The Buzz about Bees, he was a marvelous guest.  He not only shared humorous anecdotes, facts, and photos; but he also provided a cooking demonstration.  Like many good cooks, he tried a dish at a restaurant and said, "I could make this."  The result became his Honey-teriyaki glazed grilled salmon.  Naturally, it's best if made from wild salmon and with honey from your own apiary.  If you can't become a beekeeper by suppertime, visit one at your local farmers market (Wayne can be found in Palo Alto every Sunday) and ask for a local variety.

Ingredients (to serve eight):

• One cup honey, warmed
• One cup teriyaki
• A large fillet of wild-caught salmon
• Fresh leaf spinach, in bite-size pieces
• Two types of fruit, in small chunks (or whole, if berries)
• Blue cheese crumbles (or goat, if preferred)
• Walnut bits (or other nut, as preferred)
  
• Cherries tomatoes to garnish
• A fruity vinagrette dressing

To prepare:

• While warming the grill, fold a double layer of aluminum foil into a tray, and pour a layer of glaze into it.  
• Place the salmon onto the glaze, and pour the remainder over the fillet.
• Close the grill and let cook approx 20 minutes (med. heat).  
• Check to make sure the salmon is caramelizing.
• While the salmon is cooking, arrange the spinach on each plate.
• When the salmon is done (and cooled, if you like), place a portion on each plate,  over the spinach.
• Add the fruit, nuts, cheese and garnish to each plate, and drizzle with dressing.
• Enjoy the quiet while everyone digs in.