Grilled Salmon with
Muirhead
Apricot Jalapeno Jelly
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Salmon fillets, deboned with skin
Olive oil or butter
Muirhead Apricot Jalapeno Jelly
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Coat salmon fillets with light butter or oil (may leave the skin on one side of the salmon to help it hold together – it's easier to remove the skin once it is heated. Ensuring that the grill grate is well-oiled and hot enough will keep the fish from sticking). Place fillet skin side down on a medium hot grill that is well oiled. Spread a generous amount of Muirhead Apricot Jalapeno Jelly over the salmon. Keep a small ramekin of Apricot Jalapeno Jelly next to grill – brushing jelly over fish as it cooks. Grill for approx. 7 minutes for a ¾ inch thick salmon and then turn over. (Amount of time will depend upon the thickness and size of fish.) Flip the fish and remove the skin with a sharp spatula and repeat the process of brushing the jelly over the fish. Salmon will lose its opaque quality when done. Try to avoid overcooking as this dries the fish. A small amount of the jelly lightly heated with a bit of butter in the microwave can be poured over the salmon and served with the fish. Serving size will depend on the size of the fish.
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| Susan Schreitmueller – 2008 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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