Sweet chili-glazed salmon

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Posted: Friday, March 13, 2020 6:00 am

I’ve never been a regular at church services, but I respect all the clergy members who lead Hillsboro’s four church congregations. Faith is an important part of any community, especially in a small town. Plus we have a good collection of pastors and priests in Hillsboro, including Pastor Joe Johnson at Our Savior’s Lutheran Church.

Great guy, although he’s a beast on the basketball court. You’d have better luck pulling a cheeseburger from a pit bull’s mouth than prying the ball out of Johnson’s hands in the low post. He’s as strong as a bear.

In any event, this is the time of year when many of our readers are passing up meat and poultry in observance of Lent on Fridays.

The list of things I’ve given up for Lent isn’t a long one. I’ve given up hoping my brother-in-law makes it to work on time. I’d given up the idea of ever seeing my abs again 10 years ago, although I’ve been losing weight and they keep whispering they’re there. Somewhere. Hidden. And I gave up pop in November, which is helping with the abs.

I haven’t given up eating meat on Fridays, but if you have, you may be looking for good fish options to feed the family while reading the Banner on Fridays.

I picked up 2 pounds of salmon and a stack of cedar planks last weekend and rolled the Big Green Egg out of the garage on Sunday because it was above freezing in March. That alone is reason to celebrate and break out the grill.

I asked the wife for help, even though she doesn’t eat salmon, and we settled on a sweet chili-glazed salmon recipe, which the wife immediately started changing because she rarely does what she’s told.

I soaked a few cedar planks, threw them on the grill, topped them with the salmon and let them cook for 16 minutes. The directions said to grill them until the salmon was translucent, but I didn’t know what that meant. So I waited 16 minutes and called it good. I’m a great cook.

I’d planned to flip the salmon halfway through cooking but the wife stopped me, explaining you don’t flip salmon. I didn’t understand why, but unlike her, I always do what I’m told.

The salmon came out tender, sweet and spicy and I scarfed down about a pound of it.

Feel free to share it with a friend or your local pastor, like Johnson. I’ve heard that bears like salmon.

For the recipe, see the Banner's online or print edition.

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