Tuesday, April 10, 2012

Favorite Salmon Recipe (The only one I've tried, actually...)

I actually grilled the salmon this time, instead of handing the prepared fillets off to my hubby to grill. I learned something.....apparently, one must always turn stuff on the grill a few times. The usually amazing salmon was a little blackened. We tried to enjoy it anyway.

Pepper Jelly and Soy Glazed Salmon (Better Homes and Gardens, Dawn Forsberg)

1 2 lb fresh or frozen salmon filet, about 1 inch thick
2/3 cup green jalapeƱo jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions, sliced
1 tblsp. grated fresh ginger
2 tsp. toasted sesame oil (I used olive oil instead)
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup sliced fresh jalapeƱos

1. Thaw fish if frozen. Rinse and pat dry. In saucepan melt jelly over low heat, remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.

2. Remove fish from marinade; reserve marinade. For charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat in center of grill. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork...and don't forget to turn it once or twice! (For gas grill, adjust for indirect cooking. Grill over medium heat as above.)

3. Bring reserved marinade to boiling; reduce heat. Simmer uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers and green onions. Serves 8.