Chef Vivian Howard's new book, This Will Make It Taste Good, is all about creating homemade condiments and seasonings, then using them to boost the flavor in other recipes. This salmon is from her chapter on fruit preserves. A glaze made from fruit preserves and jalapeño provides the perfect amount of sweet and spicy flavor to salmon. If you don't like a lot of heat, discard the ribs and seeds from your jalapeño before adding it to the sauce.

Vivian Howard
EatingWell Magazine, April 2021

Gallery

Credit: Jason Donnelly

Recipe Summary

active:
45 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pureed preserves, water, jalapeño and garlic in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Add vinegar and tamari (or soy sauce) and cook until thick enough to coat the back of a spoon, 4 to 8 minutes more. Remove from heat. Stir in 1 tablespoon lemon (or lime) juice.

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  • Meanwhile, preheat grill to medium-high or broiler to high. Brush salmon with oil and sprinkle with salt.

  • Oil the grill rack or place the salmon on a rimmed baking sheet coated with cooking spray. Grill or broil the salmon, skin-side down, until it flakes easily with a fork, 10 to 15 minutes, depending on thickness. Using 2 large spatulas, carefully transfer the salmon to a platter. Top with the warm glaze.

  • Toss arugula, radishes, mint (or chervil) and the remaining 1 tablespoon lemon (or lime) juice in a medium bowl. Serve the salmon with the salad and garnished with lemon wedges and more jalapeño slices, if desired.

Tips

To make ahead: Refrigerate glaze (Step 1) for up to 4 days; reheat before continuing.

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

283 calories; fat 7g; cholesterol 53mg; sodium 337mg; carbohydrates 30g; dietary fiber 1g; protein 24g; sugars 20g; niacin equivalents 12mg; saturated fat 1g; vitamin a iu 624IU; vitamin b6 1mg.
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