~ With amazing fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Caramelization of salmon with Jammin’ Jelly and fresh lime and cilantro — inspired!
Ingredients
- ½ c Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
- ½ c packed fresh cilantro leaves, including stems
- 1 tsp grated lime zest
- 2 Tbsp fresh lime juice
- 2 medium garlic cloves, minced or pressed
- 2 scallions
- 2 Tbsp unsalted butter
- 4 salmon filets (each 6-8 oz, 1 ¼” thick, skin removed)
Instructions
- Create heavy-duty foil boats (5”x7”) for each salmon fillet; spray inside with cooking spray.
- Process Jammin’ Jelly, cilantro, lime zest, lime juice, garlic and scallions in food processor or blender until smooth.
- Heat in a small pan over heat until just bubbling, 2-3 minutes.
- Transfer ¼ cup of glaze to small bowl to cool.
- Stir butter into remaining glaze. Cover and cool.
- Season salmon with salt and pepper, brush each side of fillet with reserved glaze (w/o butter) and grill on high, skinned side of salmon facing up.
- Grill approx 6-8 minutes, until glaze browns.
- Using tongs, flip salmon and cook 1 minute.
- Coat with 1/2 of buttered glaze.
- Grill another minute or so.
- Plate; finish with remaining butter/Jammin’ Jelly glaze on top.
! Savor !
Inspired by: America’s Test Kitchen
