Fish
1/4 cup Diana sauce Honey Garlic flavour
2 tablespoons lemon juice
2 teaspoons chopped chives
2 teaspoons each melted butter and honey
1 teaspoon finely grated lemon zest
1/2 teaspoon each salt pepper and hot pepper flakes
2 lbs. boneless salmon fillet
Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times with a skewer and place on baking sheet. Stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper and hot pepper flakes. Set the salmon, skin-side-down, on the prepared foil.
Brush half of the sauce mixture over the salmon fillet. Slide the foil unto the grate. Cook, covered and without turning, for 15 to 17 minutes or until the salmon is cooked but still slightly coral in the centre. Brush with the remaining glaze during the last 5 minutes of cooking.