Honey-Teriyaki Glazed 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.

Honey-teriyaki glazed salmon

Ingredients

• 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)
• Cherry tomatoes to garnish
• A fruity vinaigrette dressing

To prepare:

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

Enjoy the quiet while everyone digs in.