GRILLED SALMON WITH CARAWAY ORANGE GLAZE

FOR GLAZE:
2 teaspoons caraway seeds, cracked
2 tablespoons butter
1/4 cup orange juice concentrate
FOR SALMON:
6 salmon fillets with skin on, 6-8 ounces each
Salt and freshly ground black pepper to taste
Lemon wedges for serving

Make a very hot fire in your grill.

Mix the caraway seeds with 1 tablespoon of the butter and chop. Combine the orange juice concentrate and caraway seeds in a saucepan and bring to a simmer over very low heat. Simmer 10 minutes, remove from the heat, and stir in the remaining butter.

Use tweezers or needle-nose pliers to remove the pin bones from the salmon fillets. Season with salt and pepper.

Place the salmon, presentation side down, at 10 o'clock on the hot grill and cook undisturbed for 2 or 3 minutes. Shift the fillets to 2 o'clock to create grill marks and grill for another 2 minutes. Turn over and cook for another 4 minutes, brushing with the glaze after a minute or two, until the fish pulls apart when pierced with a fork. Remove from the heat. Brush the fillets with additional glaze and serve.

Servings: 6
Adapted from source: Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America and Martha Rose Shulma