Grilled Sweet and Saucy Salmon
Ingredients
1 teaspoon lime zest
2 tablespoon lime Juice
2 cloves garlic
2 green onions, cut into 2-inch lengths
1⁄2 cup cilantro
1⁄2 cup jelly (The original recipe calls for jalapeno jelly which I couldn’t find. I used some Peach Jalapeno Jelly that I got from a local farmer at the market and it was amazing)
2 tablespoons butter
4 salmon fillets (6-8 ounces each, 1 1⁄4 inches thick), skin removed if desired
Salt and freshly ground black pepper
Instructions
1. Place the lime zest, juice, garlic, green onions, cilantro, and jelly into a food processor, blender, or immersion blender container and process until smooth. Heat the glaze in a small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from the heat and transfer 1⁄4 cup of the glaze to a small bowl to cool slightly. Stir the butter into the glaze remaining in the saucepan, cover, and set aside.
2. Fire up grill and heat until hot.
3. Make a 6 to 7-inch strip of aluminum foil that will cover the length of the grill. Spray it with cooking spray and place on the grill. (This is what you will cook the salmon on.) Season the salmon with salt and pepper, brush each side of fillet with 1⁄2 tablespoon of the reserved glaze (without butter), and place skin(ned) side up on the foil.
4. Place the salmon over the hot fire and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the trays to the cooler part of the grill if the fillets darken too quickly.) Using tongs, flip the salmon and cook 1 minute. Spoon half the buttered glaze over the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it. Serve.
Comments
This is adapted from a recipe from The Best of America’s Test Kitchen 2008. I admit, I had a lot of trepidation since I felt like I was doing everything wrong. I forgot to spray the foil; I didn’t let the salmon cook long enough for all the steps, etc. However, even with the mistakes, this was fantastic. The peach jalapeno jelly worked great and added a neat sweetness to the fish. I’m pretty thrilled about how this turned out, Lance and I both enjoyed our pieces. (Art had chicken.) Aside from remembering to spray the foil, I wouldn’t change a thing the next time I make this.
Shown here with Spaghetti Squash with Lemon and Capers.
America’s Test Kitchen 2008