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Rub salmon with slightly squeezed lemon half (to remove fishy taste). Rinse salmon with tepid water. Pat dry with paper towels. Set aside. Cut Salmon into 4 inch wide strips. (this makes it easier to get the salmon on the grill.) Place salmon pieces in large plastic bowl. Brush salmon with olive oil. Season with crushed garlic, cracked black pepper, seasoned salt, cayenne pepper, and ground thyme. Rub seasonings into salmon. Set aside for 5 minutes. Turn on tabletop electric grill to high setting. When grill is hot place two salmon pieces on grill surface. close grill. allow salmon to cook for aproximately 4 minutes, or until salmon gets to desired level of preparedness. I prefer to eat this dish medium rare. (Cooking time also depends on the thickness of the salmon, so the thicker the fish, the greater amount of grill time. Open can of peaches. Set aside 2 tablespoons of the peach syrup. Place peach halves on grill and close. Peaches only need about 1 minute on grill. (I like to keep them on until the grill marks appear.) Place salmon pieces in semi circle on large serving platter. Place one grilled peach half on top of each piece of salmon. Garnish with parsley. Set aside. Wisk the organic honey, dijon mustard, and reserved peach syrup together in medium-sized bowl for about 2 minutes (or until the sauce gets a creamy consistency). Pour warm sauce over salmon fillet pieces. Serve. I like to serve this with grilled asparagus spears, wrapped in turkey bacon and grilled for 3 minutes on the electric grill. The honey mustard peach salmon also goes well over a bed of fresh spinach leaves.
RecipeNLG
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dome thermometer for grill or smoker lid — monitor pit temperature
Dark robust buckwheat honey — intense, molasses-like, gingerbread