By Jim Casada

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons olive oil
¼ cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
4 (6-ounce) salmon fillets
Salt and freshly ground pepper
Mango salsa (see below)

Melt the brown sugar and honey with two tablespoons of olive oil in a small saucepan over medium heat. Remove from the heat and whisk in the mustard, soy sauce and the additional two tablespoons olive oil. Brush the fillets with the olive oil mixture and season with salt and pepper. Grill over medium heat for 10 to 12 minutes or until cooked through. Serve with mango salsa.


3 tablespoons finely chopped sweet onion
½ teaspoon grated lemon zest
1 tablespoon lemon juice
1 large mango, peeled and chopped
½ cup seedless cucumber
1 tablespoon chopped fresh mint
4 chives, finely chopped
1/8 teaspoon salt

Soak the onion in ice water for 10 minutes to remove some of its sharpness. Combine with the lemon zest, lemon juice, mango, cucumber, mint, chives and salt in a medium bowl. The salsa may be refrigerated, covered, for up to two hours.

—Jim Casada is the author of Field to Feast: The Remington Cookbook.