2 lb. fresh or frozen skinless salmon fillet, 1 in thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions sliced
1 Tbsp grated fresh ginger
2 tsp. toasted sesame oil
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup sliced fresh jalapeno
Instructions
Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in nex 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning occasionally.
Remove fish from marinade; reserve marinade. For charcoal grill, arrange medium hot coals arund edge of grill. Test for medium heat in center of grill. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork. For gas grill, adjust for indirect cooking. Frill over medium heat as above.
Bring reserved marinate to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers, and onions.
Originally Submitted
1/23/2011
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