Polynesian glazed salmon

•      3/4 cup pure maple syrup
•      1 cup water
•      1-1/2 tablespoons grated fresh ginger
•      4 cloves garlic, minced
•      2-1/4 teaspoons prepared horseradish
•      1/2 teaspoon salt

Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small
saucepan.

Bring to a boil; reduce heat to simmer.

Cook until reduced by half, about 15 minutes.

Glaze will keep refrigerated for several days.

Salmon: 
 

•      4 salmon fillets or steaks, each about 1-1/2 inches thick*
•      2 cloves garlic, crushed
•      2 sprigs fresh dill
•      1/4 teaspoon salt

Place salmon in shallow pan.

Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt.

Bring to a boil; reduce heat to simmer.

Cover and cook 3 minutes.

Remove from heat and let stand in covered pan 8 minutes.

Heat broiler.

Remove salmon from cooking liquid and place, skin side down, onto broiler pan.

Baste with glaze.

Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.
 
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