Grilled Honey Salmon

1/2cup butter
1/3 cup lemon juice
2 tablespoon minced fresh parsley
1-1/2 teaspoon soy sauce
1-1/2 teaspoon Worcestershire sauce
1 teaspoon dried oregano
teaspoon garlic powder
teaspoon salt
1/8 teaspoon pepper
1 salmon fillet (2-1/2 to 3 pounds and ¾ inch thick)

In a saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. Place salmon skin side down on plank. Grill, covered for 5 minutes. Baste with butter sauce. Grill 20-25 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6-8 servings

In bowl, combine the first six ingredients; mix well. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat. Refrigerate for 30 minutes; turning once or twice. Drain and discard marinade form salmon. Place salmon skin side down on plank. Grill, covered over medium heat for 10 minutes. Baste with reserved marinade. Grill 10- 15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings Also good for chicken.

1 salmon fillet (1-1/2 to 2 pounds)
2 tablespoons cider vinegar
2 tablespoon soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
1 teaspoon spicy brown or horseradish mustard
1/8 to ¼ teaspoon ground ginger
2 tablespoon sesame seeds, toasted
3 green onions, sliced

Place salmon in a resealable plastic bag. Combine vinegar, soy sauce, honey oil, mustard, and ginger; pour over salmon. Seal bag and refrigerated for 1 hour, turning once. Drain and discard marinade. Place salmon on a plank and grill covered, over medium-high heat for 30-45 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds and onions. Yield: 4 servings.

This tangy honey mustard sauce and sesame seeds dress up salmon in this recipe.

½ cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash (cut into 1 inch pieces)
8 cherry tomatoes
1 medium green pepper (cut into 1 inch chucks)
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

In a small bowl, combine the salad dressing, parsley, and basil. Alternate the vegetables and shrimp on eight metal or soaked wooded skewers. Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield 4 servings.

These colorful kabobs pair special shrimp and garden fresh vegetables for memorable main dish.

Place shrimp and scallops in a large plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. Alternating thread shrimp and scallops on metal or soaking wooden skewers. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops or opaque. Yield: 4 servings.