Recipe|SANTA FE SEASONS RED CHILE JELLY PEPPER-GLAZED SALMON WITH CILANTRO
SANTA FE SEASONS RED CHILE JELLY PEPPER-GLAZED SALMON WITH CILANTRO
- Olive oil for broiler pan
- 4 salmon fillets, approximately 5 oz each
- 2/3 cup Santa Fe Seasons Red Chile Jelly
- 2 tablespoons unsalted butter, melted
- Fresh Cilantro, chopped
- Salt and Pepper to taste (optional)
Preheat broiler. Oil a broiler pan lightly with the olive oil. Season fish with salt and pepper, if desired, and arrange on pan.
Put Red Chile Jelly into a small bowl and beat with fork until spreadable. Spread lightly, but evenly, over salmon fillets. Drizzle with melted butter. Broil 6‐8 minutes, without turning, until fish begins to brown and crisp. Center should still be slightly pink. Sprinkle with cilantro and serve. Serves 4.
courtesy - Apple Canyon Gourmet
The Condimented Pantry says: Preheat your oven to 400 degrees. Heat a cast iron skillet large enough to hold all your fish over medium-high heat on top of your stove. Put 2 tablespoons olive oil in the pan. When the oil is hot, add the salmon to the pan, top with the jelly, and turn off the heat under the pan. Place the cast iron pan in the hot oven and bake for 15-20 minutes or until the salmon is done to your likeness. As Apple Canyon Gourmet says: Center should still be slightly pink. Garnish with the cilantro and serve.