Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw

Directions

Start with a clean grill, brush or spray with oil or grilling spray, then preheat outdoor grill or stovetop grill pan to medium-high heat. Mix together Frank’s Red Hot Sauce, lemon juice, and agave nectar to make the glaze, and have Ridiculously Easy Blue Cheese Coleslaw ready for serving. If using frozen salmon, thaw overnight in the fridge; then remove from package and pat dry with paper towels. Brush salmon with olive oil, rub with fish rub, and brush with the glaze, saving some to brush on when you turn the salmon on the grill. Right before you put the salmon on the hot grill, either spray with non-stick grilling spray or dip a folded paper towel in olive oil and use tongs to spread the oil on the grill Don’t skip this step or your fish will stick to the grill. To cook, lay salmon pieces at an angle on the grill grates and cook 2-3 minutes Carefully rotate the fish to get cross-wise grill marks and cook 2-3 minutes more Carefully turn fish over, brush with remaining glaze, and cook about 3-4 minutes more, or until the fish feels barely firm to the touch when you press with your finger. Serve hot salmon on top of Ridiculously Easy Blue Cheese Coleslaw or other slaw or salad of your choice, sprinkled with crumbled blue cheese if desired.