CB's Grilled Salmon with Shallot & Lemon Glaze

• 1 lb salmon

Sauce

• 4 oz anchovy fillets or paste
• 2 Tbsp shallots, finely chopped
• 3 Tbsp extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1/2 tsp Worcestershire sauce
• juice from 1/2 lemon
• 3 Tbsp parsley, chopped
• 1 Tbsp red wine vinegar
• canola oil spray

Rinse the fish under cool water, and pat dry with papaer twoels. Place portions in freezer to chill, but tddo not freeze.

Rinse and drain anchovies. Mash them in a bowl with shallot, olive oil, minced garlic, and Worcestershire sauce. Stir in lemon juice; cover; and let stand for at least 1 hour. (If you prefer to make this ahead, chill the fish.)

Preheat grill to high. Remove fish from freezer, and spray both side with canola oil. PLace fish on grates, and sear, skin side down, about 3 to 5 minutes. Use a lightly oiled spatula to turn, and then sear the other side, about 3 to 5 minutes. Move seared fish to unheated section of grill. Brush sauce onto fish, and allow it to finish cooking. Gently insert knife into center of fillet. Fish is done when the interior is translucent and firm but not dry. Arrange fish on platter, and add more sauce if desired.

Makes 2 servings.