1 1/2 cups mango nectar
4 tablespoons honey
1 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
4 salmon filets without skin
2 small red and yellow sweet peppers, crushed
Preheat your oven’s broiler, and grease a broiling pan.
In a saucepan over medium heat, mix together the apricot nectar, honey, soy sauce, ginger, garlic, sweet peppers, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.
Two peices of Pecan wood.
Once you brush olive oil and salt and pepper on the Salmon, place on a non-stick grill pan. Place on cooler side of grill. Grill for a couple of minutes, turn only once. Brush down with 1/2 the glaze and leave on grill a couple more minutes. Brush remaining glaze and serve hot!