3⁄4cupfruit preserves, pureed(such as blackberry or peach)
1jalapeno pepper, thinly sliced, plus more for garnish
2garlic cloves, chopped
1⁄4cupwhite wine (or cider vinegar)
1 1⁄2tablespoonsreduced sodium soy sauce
1tablespoonlemon juice (or lime juice)
1 1⁄2lbs skin-on salmon fillets
1tablespoon extra-virgin olive oil
Serving Size: 1 (190) g
Servings Per Recipe:6
Calories from Fat 65 g23 %
Total Fat 7.3 g11 %
Saturated Fat 1.2 g6 %
Cholesterol 52.3 mg 17 %
Sodium 329.5 mg 13 %
Total Carbohydrate28.8 g 9 %
Dietary Fiber 0.6 g2 %
Sugars 19.7 g78 %
Protein 23.8 g 47 %
Combine pureed preserves, water, jalapeno and garlic in medium saucepan.Bring to a boil over medium heat.Cook, stirring occasionally, until reduced by half, 10 to 15 minutes.Add vinegar and 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 warm glaze.
Serve the salmon with a salad and garnished with lemon wedges and more jalapeno slices, if desired.