Polynesian Glazed Salmon

This was published in the LA Times (6/23/95) and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again.


Salmon: *I think this was a misprint...fillets are a lot bigger than the steaks...we used two fillets. Also, we prefer fillets because there's almost no waste

For glaze:
Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.

Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes.

Glaze will keep refrigerated for several days.

To prepare salmon:

Place salmon in shallow pan.

Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt.

Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes.

Remove from heat and let stand in covered pan 8 minutes.

Heat broiler.

Remove salmon from cooking liquid and place, skin side down, onto broiler pan.

Baste with glaze.

Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

Makes 4 servings.