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Spicy glazed salmon

September 13, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle


1/3 cup peach or apricot preserves

1-1/2 tsp. chili sauce

4 (6 oz) salmon fillets with skin on

3 green onions

2 cup rice - cooked

How to:

Heat grill to medium in one zone and medium-low in another. Make the glaze: In a heatproof dish, microwave preserves until just warmed - 10 to 15 seconds. Stir in the chili sauce. Transfer all but 3 tablespoons of mixture to a small dish and set aside to serve at the table. Season salmon fillets with salt. Grill fillets, skin side down, on medium heat zone for about 10 minutes. Meanwhile, grill green onions on medium-low zone until sear marks appear - about 3 minutes. Remove onions - chop and stir into the rice and set aside to keep warm. Brush fillets with some of the reserved glaze. Using a metal spatula, flip each piece and continue to grill until flesh is cooked - 2 to 3 more minutes. Remove and brush with more glaze. Serve over rice and with dish of reserved glaze.

Serves 4.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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