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INGREDIENTS:2 Tbsps. jerk seasoning
1 cup maple syrup
2 Tbsps. fresh ginger, chopped
1 lime, juiced
1 cup clarified butter
8 sprigs fresh rosemary
1 Tbsp. cracked black pepper corns
1 Tbsp. Kosher salt
4 - 7 oz. salmon fillets, skin removedDIRECTIONS:1. Blend together the jerk seasoning, maple synup, ginger, lime juice and butter. Let stand for one hour. Reserve.

2. Preheat grill. Remove leaves from four rosemary sprigs. Season salmon with salt pepper and rosemary leaves.

3. Grill salmon over medium heat, basting every five minutes with butter mixture, until cooked to desired doneness. Garnish each serving with an intact rosemary sprig.NUTRITIONAL INFORMATION:Calories 539 (39% from fat); Fat 23g (sat. 9g); Protein 66g; Carbohydrates 14g; Sodium 864mg; Cholesterol 202mg; Fiber .1g
SERVINGS:4 servingsFrom:Richard Hall, Executive Chef, Florida Aquarium Tampa