Recipe: Pepper Jelly and Soy-Glazed Salmon

If I wasn’t sure before, I am now. Pepper Jelly is officially my favorite condiment to cook with. It adds a nice peppery-sweet zing to foods without overpowering. Recently I discovered it makes a fantastically delicious marinade for salmon. Bet it would be good on chicken too. Serve with a side of Parmesan Roasted Broccoli for a healthy, low-carb meal that will delight your tastebuds.

If you buy a jar of Pepper Jelly specifically for this recipe, you should have just enough left over to make Pepper Jelly Margaritas. Just sayin.

I like to cook salmon with the skin on, but then I remove it after it is cooked. It’s much easier to remove after the salmon is cooked. It usually will peel off in one piece with very little effort. Leaving the skin on while the salmon cooks helps keep the fish nice and moist.

Pepper Jelly and Soy-Glazed Salmon

4 salmon fillets
2/3 cup green pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions, sliced
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
sliced jalapeno pepper, for garnish

In a small saucepan, melt pepper jelly over low heat. Stir in next 7 ingredients. Let cool slightly.
Place salmon fillets in a shallow dish. Pour jelly mixture on top and refrigerate for 1 to 2 hours.
Heat grill pan over medium-high heat. Remove salmon from marinade, reserving marinade. Place salmon flesh side down on grill pan and grill for 4 minutes. Flip over and continue to cook 5-8 minutes, or until desired degree of doneness.
In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer 10 to 15 minutes, or until reduced to 1/2 cup.
To serve, drizzle fish with marinade and sprinkle with cilantro and jalapeno slices.

Yield: 4 servings

Recipe Source: Better Homes and Gardens

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