Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."

Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles with brand-names like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the I'mitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. You will find the real maple flavor dominates in this sweet glaze, but you'll also notice a nice lemony tang and a perfect soy saltiness that works very well with salmon and shrimp - even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. And now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.