In a large bowl, combine agave syrup, soy sauce, TABASCO® Chipotle Sauce, fish sauce, TABASCO® Original Red Sauce, garlic and olive oil. Add salmon fillets; cover and refrigerate about 3 hours, turning occasionally.
In a medium bowl, combine nectarines, mint, olive oil, salt and TABASCO® Chipotle Sauce. Mix well. Cover and refrigerate.
Fresh Corn Grits
Grate kernels from corn cob into bowl. Place corn and butter in 2-quart saucepan. Over high heat, heat corn to boiling, stirring frequently until mixture thickens. Stir in TABASCO® Original Red Sauce, salt and pepper. Mix well.
Preheat grill to medium-high.
Grease grill. Place salmon, skin-side up on grill. Grill about 4 minutes. Turn fish; cook about 4 minutes longer or until salmon flakes easily when tested with a fork.
Serve salmon with fresh corn grits and nectarines.
Makes 4 servings.
Created by Chef Mark Fuller
Executive Chef and Owner of Ma’ono Fried Chicken & Whisky, Seattle