Grilled salmon in jalapeno glaze

This recipe is from America’s Test Kitchen, and I just love how they do their research to find the “perfect preparation” of a dish. The goal here was to have a glaze that held just the right balance of sweet, spicy, and tangy. I think they reached glazing perfection with this one, and a video is provided for people like me who love visuals. I did not at all find this too spicy, as I feared it might be. The glaze was a snap to make, although I did have some difficulty finding jalapeno jelly in my neck of the woods, but I did finally locate some at my fifth stop! I also especially liked the grilling method that they used – little tin foil boats for each fillet. It kept the fish intact and nicely charred, and easy clean-up. Enjoy!

Grilled salmon in jalapeno glaze

1/2 cup jalapeno jelly

2 scallions

1/2 cup cilantro

1 teaspoon lime zest

2 cloves garlic, minced

2 tablespoons margarine (recipe calls for butter)

4 salmon fillets, deboned and skinned

salt and pepper

In your food processor, process the jelly, scallions, cilantro, lime zest, and garlic until fine. Transfer to a small pan and, over medium heat, allow to bubble up for about 2 minutes. Reserve about 1/4 cup of glaze and put aside for finishing this dish, then add 2 tablespoons margarine to the glaze in the pan to thicken. Set aside.

Make four little trays (or boats) out of heavy duty tin foil for each individual salmon fillet, making sure to make a rim around each tray to keep the glaze and juices from spilling out. Lightly spray each tray.

Season each fillet with salt and pepper, on both sides. Brush the glaze on both sides. Place in the boats and place the boats on your heated grill. Carefully flip the fillets when blackened on one side and brush again with the buttered glaze.

When blackened on the flip side, plate the fillets, then add more glaze (the reserve) on the cooked salmon. Makes 4 servings.