Grilled Salmon With Citrus Sauce

For the marinade, in a small bowl combine shredded orange peel, the 1/4 cup orange juice, shredded lemon peel, the 2 tablespoons lemon juice, 2 tablespoons basil, lemon thyme, 1 tablespoon chives, salt, and pepper.

Place salmon in a shallow dish and pour marinade over fish. Cover and refrigerate for 1 hour, turning occasionally.

For the sauce, in a small saucepan combine 1/2 cup orange juice, 3 tablespoons lemon juice, and the orange and lemon peel strips. Bring to boiling, then reduce heat to medium. Simmer, uncovered, about 10 minutes or until mixture is reduced by half and slightly syrupy.

Remove salmon from marinade, reserving marinade. Measure thickness of fish. Brush salmon with olive oil.

For a charcoal grill, place fish, skin side up, on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing with reserved marinade and gently turning halfway through grilling (Discard any remaining marinade).

Use a large spatula to remove fish from grill, leaving skin behind; discard skin. Transfer fish to a serving platter.

For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.

To serve, pour sauce over fish. If desired, sprinkle with additional basil and chives and serve with lemon wedges.