Sweet Heat Salmon

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.

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.