For this delicious recipe, try some local Utah products for a delicious taste that supports local agriculture.

We recommend Miller’s honey, sold by The Sugared Plum Bakery at Tuesday’s Downtown Farmer’s Market. While there, you can also stop by Asian & Heirlooms' set up to pick up some ginger and oranges. And while you're there, check out our Tuesday Chef at the Market series, tonight featuring Matthew Lake of ZY.

1 pound center cut salmon fillet, skin removed

1 1/2 Tbsp. olive oil

1/2 cup honey

Zest from 1 small orange

Juice from 1/2 of small orange

1 tbsp. green onion, chopped

1 clove garlic, chopped

1 tsp. fresh ginger, grated

2 Tbsp. water

1 tsp. soy sauce

2 tsp. Thai chili sauce

Salt and pepper, to taste

In a small saucepan over medium-low heat, whisk together the olive oil, honey, orange zest and juice, green onion, garlic, ginger, water soy sauce and chili sauce. Heat until the honey it is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

Brush the salmon with the honey glaze, and let it marinate for 20 minutes. Reserve the remaining glaze.

Heat grill to high hear. Lightly oil grill grate, and place salmon on grill. Cook 5 minutes on each side, or until fish is easily flaked with a fork.

Drizzle salmon with the reserved glaze. Season to taste. Cut into four portions and serve hot.