Sweet Heat Wild Salmon with an Apricot and Jalapeño Glaze
The glaze for this salmon is sweet but packs a little bit of heat (or a lot, depending on how much jalapeño you add), and comes together quickly for an easy weeknight meal. Inspired by Eating Well. Our peach jam would also work nicely, as would our olallieberry jam. Serves about 4.
- 3/4 cup Apricot jam such as Sigona’s Heirloom Blenheim Apricot Jam
- 1/4 cup + 2 Tbsp water
- 1 jalapeño pepper thinly sliced, divided (about a 3” long pepper)
- 2 cloves garlic minced
- 1/4 cup white wine vinegar
- 1 ½ Tbsp soy sauce or tamari reduced sodium, if possible
- 1 lime half for juicing, half for slicing
- 4 skin-on salmon filets totaling 1.25 to 1.5 lbs
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and pepper to taste
- Cooking oil of choice for brushing the grill
In a small saucepan, combine the jam, water, half of the sliced jalapeno and the garlic. Bring to a boil over medium heat and cook, stirring occasionally, for about 12 to 15 minutes. Stir in the vinegar and soy sauce; cook another 4 to 6 minutes or until the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in the lime juice. Set aside.
Preheat a grill over medium-high. Lightly brush the salmon with olive oil then season with salt and pepper. Oil the grill grates then place the salmon on the grill, skin-side down. Grill salmon until it flakes easily with a fork, about 10 to 15 minutes, depending on thickness.
Transfer salmon to a serving dish and top with the glaze. Garnish with remaining jalapeno slices and lime slices or wedges.