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.