This healthy apricot-chile glazed salmon recipe marries fruit and chiles to make this easy grilled salmon mouthwateringly special. Use jam rather than preserves for a smoother, prettier glaze. Look for New Mexico chili powder in well-stocked supermarkets or online at Amazon.com, or substitute your favorite red chili powder.
Active Time: 25 minutes |
Total Time: 25 minutes
2 tablespoons New Mexico red chili powder
1/2 teaspoon salt
1 1/4-1 1/2 pounds center-cut wild salmon (see Tip), skinned
3 tablespoons apricot jam
Preheat grill to medium-high. (No grill? See Oven Variation, below.)
Combine chili powder and salt in a small bowl. Rub onto both sides of salmon.
Place jam in a small saucepan; heat over medium heat, stirring, until melted.
Oil the grill rack. Grill the salmon 4 minutes, then turn it over. Using a pastry brush, coat the top of the salmon with the jam. Close the grill; cook until the salmon easily flakes with a fork, 3 to 5 minutes more. To serve, cut into 4 portions.
Per serving :
6 g Fat;
1 g Sat;
2 g Mono;
66 mg Cholesterol;
12 g Carbohydrates;
29 g Protein;
1 g Fiber;
433 mg Sodium;
613 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrates, 4 lean meat
Tips & Notes
1. Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
2. Oven Variation: Prepare through Step 3. Bake in a shallow baking pan at 350°F, about 15 minutes.
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.