Grilled Salmon with Sweet Maple Glaze

We had Ryan over for dinner and decided to make salmon.  We found this recipe in Jason's book: "Modern Grilling".  The glaze was yummy and different from any sauce I've had with salmon.  The recipe makes 6 servings.

Ingredients:
Maple-Soy Glaze:
1/4 cup low-sodium soy sauce
1/2 cup real maple syrup
Salmon:
1/3 cup low-sodium soy sauce
1/3 cup real maple syrup
4 (8 oz) salmon fillets
freshly ground black pepper
vegetable oil
lemon wedges
Glazed Vegetables:
3 Tbsp vegetables oil
3 cloves garlic, minced
salt and freshly ground pepper to taste
2 medium zucchini, sliced lengthwise
1 eggplant, sliced lengthwise
2 small summer squash, quartered lengthwise
2 medium bell peppers, halved lengthwise
Parmesan shavings

Cook:
Stir together 1/4 cup soy sauce and 1/2 cup maple syrup in small saucepan for glaze.  Bring to simmer over medium-high heat and cook until slightly thickened, 3-4 minutes.  Measure 4 Tbsp glaze into small bowl and set aside.

Prep:
Whisk 1/3 cup soy sauce and 1/3 maple syrup in 13 x 9 baking dish until combined; carefully place fillets, fresh side down, in single layer in marinade (do not coat salmon skin with marinade).  Refrigerate while preparing grill.

Grill:
Remove salmon from marinade and sprinkle flesh side liberally with pepper.  Using long-dash handled tongs dip a wad of paper towels in vegetable and wipe hot side of grill grate.  Place fillets flesh side down on hot side of grill and cook until grill-marked, about 1 minute.  Using tongs, flip fillets skin side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3-4 minutes.  Using long handled-tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate.  Brush flesh again with glaze, then turn fillets flesh side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes.  Transfer fillets to platter, brush with reserved 4 Tbsp glaze, and serve with lemon wedges.
While salmon is grilling, combine the oil, garlic, and salt and pepper in a resealable plastic bag, and add zucchini, yellow squash, eggplant, and red bell peppers; toss to coat.  Remove vegetables from bag.  Lay vegetables on grill and brush with maple-soy glaze.  Leave with without moving for 5-6 minutes, or until good grill marks show.  Turn vegetables and brush with glaze and cook 5-6 minutes, or until tender. Arrange on serving platter and top with Parmesan shavings.

Jason, Ryan, and Beth's Rating: 8/10

Nutrition
430 calories
15g fat (3g saturated)
60mg cholesterol
1000mg sodium
37g carbohydrates
3g fiber
28g sugar
35g protein