The Idea: Triangular wedges of salmon fillet ...marinaded in maple syrup and soy sauce...Placed on a skewer the broad wider side dipped in black pepper and then cooked quickly over a very hot grill.
3/4 c maple syrup
1/4 c soy sauce
4 salmon fillets - (abt 6 oz ea) -- skin removed
1/4 c freshly-cracked black pepper
Vegetable oil spray -- as needed
To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade. Set in a large bowl and refrigerate for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.
Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat.
Grill fillets, pepper-side up, over Direct High heat for about 6 minutes, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
This recipe yields 4 servings.
Variation: Cut the salmon into bite-size pieces and use freshly ground (coarse) black pepper on half the pieces (one side only), and untoasted white sesame seeds on the rest (again, one side only). Put on a foil-lined and lightly greased cookie sheet in a 500F oven for 4 or 5 minutes.