Grilled Sugar cured Salmon Filets

Mix sugar and zest together in bowl until well combined. Place filets skin side down on a cookie sheet or casserole big enough to hold them all lying flat. Using your hands, pack the top (flesh) surface of the filets with the sugar mixture until well and evenly coated. Cover with plastic wrap and refrigerate, preferably for 24 hours, although an hour or two will suffice. The longer the time, the more the salmon will cure in the sugar. Coat BBQ grill with cooking spray before you light it and heat grill until at maximum temperature. Place sugar packed filets skin side down on hot grill, close the lid, and leave them alone for 5 minutes. Don't worry about lots of smoke - it's the skin burning, but you aren't going to eat it anyway. You don't flip these on the grill. Open the lid and quickly check the filets for doneness - the flesh should be light pink, flaky and moist but not translucent. Close the cover if not done, but check every minute or it will dry out. When done, remove from grill. I generally lift the flesh of each filet from the charred skin (separates easily) and plate them individually for presentation at the table. The brown sugar will have caramelized in the intense heat and the zest is a nice counterpoint. It helps if you know your grill and it's foibles. Salmon filets are seldom uniform in thickness -unless you get centre cuts they get thinner towards the tail. I orient the thick parts over the known hotspots to promote even cooking and avoid drying out the flesh. Serve with a fresh garden salad or some asparagus tossed in melted butter and Parmesan.