Glazed Salmon - maple, ginger and brandy

Marinade (can be used for pork tenderloin or boneless chicken also):

1/2 C maple syrup
1/4 C liquid aminos (or soy sauce)
1/3 C C M brandy
2 Tablespoons lime juice
2 teaspoons grated ginger or 1/8 teas ginger powder
1/2 teas salt
1/2 teas pepper
2 crushed garlic cloves

Combine in a large zip lock bag.

Add about 8 (6 oz 1" thick) salmon fillets, chicken or pork tenderloin filets.

Marinade for about 30 minutes, turning bag at least once.  Remove meat from bag and discard.

Preheat broiler pan coated with cooking spray.  Broil 11 minutes or until fish flakes easily when tested with a fork.  I usually cook on foil on the grill.  The marinade should sizzle and be a little caramelized on the tin foil for the most flavor.