Servings: Serves 8.
Prep Time: 25 mins
Total Time: 1 hr 50 mins
| Measurement / QTY | Indredients | Notes |
|---|---|---|
| 2 lb | Fresh or frozen skinless salmon fillet | (about 1 inch thick) |
| 2/3 cup | Maureen’s Gourmet Pepper Jam | |
| 2/3 cup | Rice vinegar | |
| 1/3 cup | Soy sauce | |
| 3 | Green onions | (sliced) |
| 1 Tbsp. | Fresh ginger | (grated) |
| 2 tsp. | Toasted sesame oil | |
| 3 | Garlic cloves | (minced) |
| 1/4 tsp. | Red pepper | (crushed) |
| 1/4 cup | Fresh cilantro | (snipped) |
| 1/4 cup | Fresh jalapeno chili peppers | (sliced) |
| *You can skip the fresh jalapeno chili peppers for a less spicy glaze. | ||
- Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt Maureen’s Gourmet Pepper Jam 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.
- 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. (For gas grill, adjust for indirect cooking. Grill over medium heat as above.)
- 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 onions.