Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw

Ingredients

• 2 pieces salmon, thawed overnight in the fridge if frozen
• 2 tsp. olive oil
• 1 tsp.
• 2 T crumbled blue cheese, optional
• 2 T Frank's Red Hot Sauce
• 1 T lemon juice
• 1 T sweetener of your choice

Directions

1. Begin with a clean grill. Oil the grates with a brush or spray, then heat an outdoor grill or stovetop grill pan to medium-high.
2. Stir together Frank's Red Hot Sauce, lemon juice, and agave nectar for the glaze. Have Ridiculously Easy Blue Cheese Coleslaw, or another slaw or salad you like, ready to go for serving.
3. If the salmon is frozen, let it thaw overnight in the refrigerator. Take it out of the packaging and blot it thoroughly with paper towels.
4. Coat the salmon with olive oil, season it with fish rub, and brush on the glaze. Set aside a little glaze so you can add more after the fish is turned.
5. Just before the salmon goes onto the hot grill, either coat the grates with non-stick grilling spray, using plenty of caution because flare-ups can happen, or use tongs to rub the grates with a folded paper towel dipped in olive oil. Do not skip this, unless you want your fish welded to the grill.
6. Place the salmon on the grill at an angle to the grates and cook for 2-3 minutes, until grill marks show. If you need to check, gently lift one corner at about 2 minutes.
7. Turn the fish carefully just enough to create crosswise grill marks, then cook for another 2-3 minutes. Again, lift a corner after 2 minutes if you want to see how the marks are coming along.
8. Flip the salmon with care, brush it with the reserved glaze, and cook for about 3-4 minutes longer, until it is just barely firm when pressed with your finger.
9. Serve the hot salmon over Ridiculously Easy Blue Cheese Coleslaw, or the slaw or salad of your choice, with crumbled blue cheese scattered over the top if you want it.