Hi Sunshine, welcome to Discuss Cooking. Here are some of my favorites -
Soy, Mustard, Brown Sugar Marinade and Glaze
5 TBS Dijon mustard (a creamy Dijon or a French Grain works nicely)
1/4 cup packed brown sugar
1/4 cup soy sauce
GREAT with salmon, scallops, pork medallions.
Make an avocado salsa - like guacamole but keep the chunks big -
very thin julienne red onion
fresh squeezed lime
Grill salmon and put this on top.
Raspberry Chipotle Glaze with Herb Mixture coating
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar (or just red vinegar is fine)
3/4 cup granulated sugar
1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
8 large cloves garlic, peeled and sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Spread herb mixture on top of salmon and coat with Raspberry Chipotle Glaze - pan saute top side first, turn over, and finish in oven if necessary. I usually get close and then cover with some foil to finish the cooking process. This is better if salmon is not fully cooked on stove.
The above recipes are tried and true - but here are a few more that might keep you busy for awhile!!!