xiaoxl/recipe_data huggingface dataset:
Jicama Salad With Carrot Shreds and Citrus Dressing


Ingredients:
jicama, carrot, fresh lime juice, rice vinegar, olive oil, fresh cilantro, salt

Directions:
Cut jicama into julienne strips. Put in a medium bowl.
Add carrot shreds and toss.
In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
Cover and shake well. Pour dressing over salad and toss. Serve cold.
Mung Bean Soup (Crockpot)


Ingredients:
bean sprouts, vegetable broth, onion, carrots, garlic cloves, tomatoes, spinach, lemon juice

Directions:
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato] in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Fondant Potatoes
Category: side-dish
By Chef John

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

Ingredients:
3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 238.5
Fat: 10.5 g
Saturated fat: 4.1 g
Carbohydrates: 33.5 g
Sugars: 1.2 g
Dietary fiber: 2.4 g
Protein: 4.1 g
Cholesterol: 15.8 mg
Sodium: 173 mg
Jamaican Healthy Meat "patties" (Low Calorie/Low Fat/Low Glycemic)


Ingredients:
low sodium chicken broth, curry powder, turmeric powder, dried thyme leaves, garlic powder, onion powder, five-spice powder, chili powder, cayenne pepper, water, old fashioned oats, turmeric powder, curry powder

Directions:
For meat filling, mix all ingredients well.  Place meat mixture in a large non-stick frying pan, lightly oiled if necessary.  Cook over medium heat, turning until well done, drain if necessary.  Set aside.
Mix ingredients for batter in a blender.  Heat a small sautee pan over med-high heat, oiling lightly if necessary.  Pour 1/3 C batter into prepared pan, swirling to make even circle,(like an omlette or crepe] if needed. As batter quickly begins to set, while still slightly fluid, add about 1 oz. of the prepared meat on one half of circle, and flip other half of circle over to form a half-moon shape. Press with spatula on round edge to seal. Cook slightly longer on one side, then flip over and brown on other side.("Patty" will look similar to an omlette, only more firm.  Slide patty out of pan, and repeat.
Chicken Barley Soup


Ingredients:
chicken, water, carrots, celery, barley, onion, chicken bouillon cube, salt, bay leaf, poultry seasoning, pepper, dried sage

Directions:
In large kettle, cook chicken in water until tender.
Cool broth and skim  off fat.
Bone chicken and cut into bite-size pieces; return to kettle along with remaining ingredients.
Simmer, covered, for at least 1 hour or until vegetables and barley are tender.
Remove bayleaf.
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Category: salad
By teenbeauty

I like using Cripp, Braeburn, or Gala apples in this yummy salad!

Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
½  apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
¼  avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad dressing, or to taste

Directions:
Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 salad

Calories: 250.9
Fat: 17.3 g
Saturated fat: 2.1 g
Carbohydrates: 26 g
Sugars: 14.5 g
Dietary fiber: 7.3 g
Protein: 3 g
Sodium: 241 mg
Bryanna's Vegan Pecan Pie


Ingredients:
pecan halves, water, brown sugar, water, salt, cornstarch, rum, Bourbon, vegan margarine, pure vanilla extract

Directions:
NOTE:  Use the white beet sugar/cane sugar AND the brown sugar/sucanat.  it is NOT an OR.  Use both white sugar and brown sugar.
If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu.
Mix the cornstarch with the 4 1/2 T water.
Preheat the oven to 400°F  Bake your crust for 3 minutes.  Remove to rack.
Combine water and sugars. Boil for 5 minutes.  Add salt and dissolved cornstarch and whisk rapidly.
Stir and cook over high heat until just thickened and clear.  Remove from heat and add margarine and vanilla.  Stir until melted.  It will be liquidish.
Pour into shell.  Place pecan halves on top and press down a little into the mix.  Place in middle of oven at 350°F  Bake 30 minutes.  It will be jiggly.  It should set as it cools.  Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.
French Toast Scones


Ingredients:
flour, baking powder, salt, sugar, butter, milk, egg, maple syrup

Directions:
Mix the flour, baking powder, salt, and sugar together.
Cut in the butter. A food processor works best, but doing by hand will work too. Just make sure there is no chunks of butter left over after cutting into mixture. And then put the flour mixure in a large bowl. Mix cinnamon chips into the flour mixture.
Whisk together the milk, egg, butter flavoring, maple flavoring, and maple syrup in separate bowl then add to flour mixture, mix together.
If the mixture is to thin add a little flour till it is a consistency you can work with. Take out of bowl and make into a ball, flatten to were it is about an inch thick. Cut into about 12 or less pie type slices ( Depends how big you want them] and put onto a lightly greased cookie sheet.
Cook at 450 for 12-15 minutes.
Tomato Basil Soup


Ingredients:
olive oil, red onions, garlic cloves, crushed tomatoes, kosher salt, black pepper, cayenne pepper, heavy cream, fresh basil, basil, parmesan cheese

Directions:
Heat oil in a large pot, add onions and season generously with Kosher salt. Cook, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes.
Add garlic and cook one more minute, stirring to avoid burning.
Stir in tomatoes and chicken stock. Bring to a boil, then lower heat to maintain a simmer for at least 15 minutes.
Add basil, black pepper and cayenne pepper. Puree mixture using an immersion blender (or by carefully transferring to a blender and returning to pot].
Add Heavy Cream and simmer another 15 minutes or longer for a thicker consistency. Add water if a thinner soup is desired. Give it a final blend, taste for seasoning. Serve warm in bowls with a garnish of Parmesan cheese and Basil ribbons.
Wild Rice Stuffing/Side Dish


Ingredients:
butter, red onion, raisins, pistachio nut, wild rice, salt

Directions:
Cook wild rice according to package directions.  This is usually cooked 1 part rice to 4 parts water and simmered for about 45 minutes.  Once cooked, drain rice and set aside. (This can be made ahead of time].
Heat a skillet over medium heat and melt butter.  Add onion and cook until fragrant.
Drain your raisins and add to the onions, along with the pistachios and wild rice.  Cook for 10 minutes or until everything is nicely warmed and coated.
Taste and add additional butter or salt to taste.  I find that the flavors of this dish are very subtle, and once rested, the flavors develop even more.  This can easily be reheated.
Spicy Orange Chicken


Ingredients:
chicken breasts, oranges, sugar, light soy sauce, garlic cloves, ginger, rice vinegar, chili pepper, white rice, water, canola oil, cornstarch, kosher salt, black pepper, bell peppers, green onion

Directions:
Mix the soy sauce, garlic, ginger, rice vinegar, and chili pepper.
Grind sugar in a coffee grinder for 15 seconds to reduce the granules. Alternately, use caster sugar. The sugar needs to be fine to dissolve properly in the marinade. Add to mixture.
Zest the peel of 1 orange into the mixture. Squeeze the juice from 3 oranges into the mixture and blend thoroughly. Retain orange peels for later if you want to add zest to the end product.
Add mixture to a zip lock bag or sealed container, and add chopped chicken breast. Allow to marinade, refrigerated, at least 2 hours.
Bring 1 1/2 cups of water to a boil. Add the rice and a pinch of salt and return to a boil. Cover and reduce heat to a simmer, and cook until water is absorbed (about 16 minutes]. Rice should have steam holes when it's ready.
Using a colander, strain the marinade juices into a pan to separate them from the chicken. Heat on low heat to reduce, stirring as it starts to bubble up.
Heat the oil in a wok or large pan.
Pat the chicken dry with paper towels, taking care to not wipe off garlic and ginger bits. Mix the cornflour with the salt and pepper. Toss the chicken in the mixture until completely coated.
When the oil is hot, reduce heat to medium and cook the chicken in batches, about 5 minutes on each side. If you have a meat thermometer, the chicken is done when the internal temperature reaches 165 degrees F.
Remove each batch of chicken with a slotted spoon, and place in a bowl lined with a paper towel to soak up excess fat.
When all the chicken is cooked, add the bell pepper, snap peas, and green onion to the hot pan. Saute until the peppers soften up a bit (about 5 minutes], then add marinade juices. Add the chicken back in and stir until blended. Heat until it reaches the desired consistency.
Serve up with white rice. Top with orange zest if desired.
Sweet Blueberry Focaccia


Ingredients:
warm water, fast rising yeast, sugar, bread flour, olive oil, salt, blueberries, sugar, cinnamon, butter

Directions:
combine flour, sugar, yeast and salt in a large bowl.
Add water and olive oil and mix into a soft dough.
Turn dough onto a floured surface and knead by hand for 8 minutes or until the dough is smooth.  Alternately you can use a mixer with a dough hook to mix and knead the dough.  Knead it on med speed for approx 5 minutes.
Form dough into a ball, lightly oil and place in a bowl.  Cover with plastic wrap and let rise in a warm spot for one hour or until doubled in size.
Punch down the dough.  Knead a few times and gently roll it out to an 8 by 11 inch rectangle (should be approx  3/4" thick].
Carefully transfer the dough to a piece of baking parchment, cover and let rise for another 30 minutes.
Heat oven to 425°F  If you have a suitable size pizza stone, place it in the oven when you turn it on and allow the stone to get nice and hot (if you are using a regular metal baking sheet do not preheat it!].
When dough has finished it's second rise, dimple the surface with you finger and cover the top with blueberries.  Gently press them into good contact with the dough (some may still roll off in the oven].  Lightly sprinkle the surface with powdered cinnamon and sugar.
carefully transfer the parchment and dough onto the pizza stone in the oven (or a baking sheet] bake on the middle rack for 15 - 20 minutes.  Bread is done when nicely golden in colour and has a firm springy feel in the middle.
Cool on a rack for 5-10 minutes.  If you like, brush or drizzle some melted butter on the warm bread and sprinkle with a bit more sugar.
Slice.  Serve.  Enjoy!
Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L


Ingredients:
olive oil, salt, garlic cloves, celery ribs, green pepper, carrot, Italian plum tomatoes, tomato paste, sun-dried tomatoes, bay leaves, dried oregano, fresh basil leaves, dried thyme, fennel seed, orange, zest of, ricotta cheese, mozzarella cheese, romano cheese, butter, flour, milk, nutmeg

Directions:
For the Meat Sauce:
Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
Cook sausages in a frying pan. Remove, slice and set aside.
For the Bechamel Sauce:
In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
Blend in the Cheddar cheese, stirring well. Set aside to cool.
Assemble the lasagna:
Preheat oven to 400°F.
Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together] and half of the Bechamel.
Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
Garnish with fresh basil leaves.
Bake in centre of oven for 40 minutes.
White Mountain Cream Frosting


Ingredients:
granulated sugar, light corn syrup, water, salt, cream of tartar, vanilla extract

Directions:
Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
Pink Mountain Cream Frosting:
Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.
Maple Shortbread Cookies
Category: desserts
By NSTARK

When moving and trying to use up leftover items in the refrigerator, I came up with this recipe. Tasty!

Ingredients:
1 cup butter
½ cup maple syrup
2 cups flour
¼ teaspoon salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated. Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet. Bake in the preheated oven until lightly browned, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 24 cookies

Calories: 122.9
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 12.4 g
Sugars: 3.9 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 20.3 mg
Sodium: 79.5 mg
Transformed Spinach Mushroom Quiche
Category: breakfast-and-brunch
By EMBRYOCONCEPTS

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Ingredients:
1  prepared 9-inch single pie crust
4  eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½  yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Fit pie crust into a 9-inch pie dish. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch quiche

Calories: 334.2
Fat: 21.4 g
Saturated fat: 8.7 g
Carbohydrates: 21 g
Sugars: 3.9 g
Dietary fiber: 2.4 g
Protein: 15.6 g
Cholesterol: 152.2 mg
Sodium: 572.1 mg
Green Gator


Ingredients:
character(0]

Directions:
Fill a tall glass with ice., Pour in liqueur and rum., Fill the rest of the way with pineapple juice., Mix and enjoy!
Creamy Mushroom Soup
Category: soups-stews-and-chili
By Lori

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Ingredients:
¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2  shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon  (Optional)

Directions:
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 233.9
Fat: 18.6 g
Saturated fat: 11.6 g
Carbohydrates: 13.3 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 52.9 mg
Sodium: 119.3 mg
Asian Beef Skewers
Category: everyday-cooking
By Vivian Chu

Ginger flavored beef skewers are excellent as an appetizer as well as an entree.

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2  green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

Directions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Prep time: 30 mins
Cook time: 6 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 135.5
Fat: 4.9 g
Saturated fat: 2 g
Carbohydrates: 6.7 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 14.7 g
Cholesterol: 25.5 mg
Sodium: 812.4 mg
Chili Con Carne


Ingredients:
lean ground beef, onion, garlic clove, cabbage, celery, green pepper, tomatoes, tomato sauce, kidney beans, chili powder, oregano

Directions:
In a large sauce pan (Dutch oven] cook beef, onion and garlic until browned and done.  Drain the fat.
Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings.
Cover and simmer over for 45 minutes, stirring occasionally.
Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.
Ed Spaghetti


Ingredients:
ground beef, oregano, mushrooms, onion, red wine, butter, angel hair pasta

Directions:
Mix ground beef and oregano and saute together at 325.
Cook for 25 minutes or until done Mix the mushrooms, onion, garlic salt, red wine, and butter together and saute in another pan at 250.
Cook for 25 minutes Now mix both of these pans together and cover in the ragu sauce.
Cook at 250 for 1/2 hour.
Once you do that, start boiling the angel hair pasta in water for 20 minutes.
when finished, drain the pasta, serve on a plate with pan full of ingredients on top.
Garden Salad


Ingredients:
tomatoes, cucumbers, carrots, onion, green bell peppers, cauliflower, salt, pepper, sugar, vinegar

Directions:
Clean and cut vegetables into small chunks and put in large bowl., Add seasonings, sugar and vinegar and stir well., Refrigerate at least 1 to 2 hours to blend the flavors., The salad makes its own"dressing" from the juices.
Spicy Mexican Tortilla Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Ingredients:
1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Directions:
Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.  Serve topped with crushed tortilla chips or strips, if desired.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 cups

Calories: 115.7
Fat: 3.2 g
Saturated fat: 0.6 g
Carbohydrates: 14.6 g
Sugars: 3 g
Dietary fiber: 3.5 g
Protein: 7.4 g
Cholesterol: 10 mg
Sodium: 651.1 mg
CRAZY Piggy CAsserole


Ingredients:
cooked ham, penne pasta, pasta, monterey jack cheese, bacon, garlic powder, pepper, sour cream, milk

Directions:
Cook pasta according to package directions, drain well once cooked. Meanwhile start the bacon while pasta is cooking.
Line a cookie sheet with foil and spray with non stick spray. lay bacon on sheet and bake at 350 degrees for about 25-30 minutes until just done but not crispy. lay on paper towels to drain. leave oven on.
in large bowl combine all the ingredients and mix well. put in Sprayed casserole dish. COVER Bake at 350 for 30- 45 minutes until  heated through.
Barbecued Salmon


Ingredients:
salmon fillets, butter, brown sugar, dry white wine, lemon juice, Dijon mustard, fresh thyme leave, salt, pepper

Directions:
Prepare your gas or charcoal grill for indirect heat cooking.
Combine all ingredients except salmon, whisk to blend well.
Grill the salmon, skin side down on heavy foil over indirect heat, brushing with the glaze every five minutes, just until opaque but still moist-looking in the center of the thickest part, about 25-30 minutes.