I made a few changes: I halved the recipe since there are only 2 of us. Because I only had pickled jalapeño peppers in frig, I used about 1 jalapeño-worth, minced finely. I reserved a bit of the glaze, so I could add it to the sautéed vegetables. I also used the Foodi Grill (5-in-1), and set the temperature to 130 degrees. I basted the salmon twice while it was cooking. Quite tasty. Good in combination with wild rice pilaf.
The salmon tasted dry. Followed the directions for the rice mixture, but it burned to the bottom of the pan and didn’t cook. Couldn’t taste any spice from the jelapano. Maybe this recipe doesn’t scale well