Honey Sriracha Glazed Salmon over Israeli Cous Cous
Over medium high grill, place salmon. In last few minutes of grilling glaze with equal parts honey-sriracha. Season with salt and pepper. Top with olive oil lemon sauteed calamari. Serve over Israeli cous cous with sauteed fennel and spinach- and loads of fresh garlic and onions!
Now pour some wine, light some candles, turn on some music- and pass me the Russel Stovers!