Honey Glazed Grilled Salmon w/ Pineapple Chutney

Serves 4: from "1,000 Gluten free Recipes" by Carol Fenster

Salmon:
4 Salmon fillets (about 4 oz each)
1/4 C. wheat-free tamari soy sauce
2 Tbsp. wine vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1/4 tsp. garlic powder
1/8 tsp. ground cayenne pepper
1/4 cup finely snipped fresh chives, for garnish

Chutney:
1 can (14-20 oz) pineapple tidbits, drained and 1/4 cup juice reserved
1/4 cup white wine vinegar
2 Tbsp. honey
2 Tbsp. chopped fresh cilantro
1 Tbsp. grated fresh ginger root
1 tsp. ground cumin or chili powder

1. prepare the salmon. Place salmon in a heavy duty food storage bag and add soy sauce, vinegar, honey, mustard, garlic and cayenne. Refrigerate 2 hours.

2.While the salmon marinates, make the chutney: In a small saucepan, place all the chutney ingredients and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand at room temperature.

3. Place a barbecue grill about 6 inches away from the heat source. Preheat the grill. Remove the salmon from the marinade, reserving marinade. Grill salmon, skin-side down, to the desired degree of doneness, basting occasionally with marinade, about 8-10 minutes, depending on the thickness of the fillet, or until the fish is just barely opaque when cut in the thickest part or flakes easily with fork. Transfer salmon to serving platter and cover with foil to keep warm. Bring remaining marinade and 1/4 cup reserved pineapple juice to a boil in a small saucepan, reduce heat to low, and simmer 3 minutes. Pour over salmon, garnish with fresh chives, and serve with pineapple chutney.