Polynesian Glazed Salmon

Here's a favorite recipe. This was published in the LA Times and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again.

• Ready In: 0 mins
• Serves: 4

Ingredients

• 3⁄4 cup pure maple syrup
• 1  cup water
• 1 1⁄2 tablespoons fresh ginger, grated
• 4  cloves garlic, minced
• 2 1⁄4 teaspoons  prepared horseradish
• 1⁄2 teaspoon salt

• Salmon:

• 4  salmon fillets (about 1-1/2 inches thick)
• 2  cloves garlic, crushed
• 2  sprigs fresh dill
• 1⁄4 teaspoon salt

Directions

1. For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
2. Bring to a boil; reduce he at to simmer.
3. Cook until reduced by half, about 15 minutes.
4. Glaze will keep refrigerated for several days.
5. To prepare salmon: Place salmon in shallow pan.
6. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
7. Cover and cook 3 minutes.
8. Remove from heat and let stand in covered pan 8 minutes.
9. Heat broiler.
10. Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
11. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.