Wheatless Wednesday: Grilled Salmon with Lime-Jalapeno Glaze | KCET
Wheatless Wednesday: Grilled Salmon with Lime-Jalapeno Glaze
This recipe from America's Test Kitchen highlights what they do best: figuring out solutions. Here, they made grilled fish easier by placing each piece in a separate foil container. And, glazing it with a lime-jalapeno sauce. That's what we're most excited about. Enjoy!
Sweet and Saucy Charcoal Grilled Salmon With Lime Jalapeno Glaze
½ cup jalapeno jelly
½ cup packed fresh cilantro leaves and stems
1 teaspoon grated zest and 2 Tablespoons juice from 1 large lime
2 medium garlic cloves, minced or pressed through a garlic press(about 2 teaspoons)
2 scallions, chopped rough
2 tablespoons unsalted butter
4 salmon fillets (each 6-8 ounces and 1 ¼ inches thick) skin removed
Place the jelly, cilantro, lime zest, lime juice, garlic and scallions in a food processor or blender until smooth.
Heat the glaze in a small saucepan over medium heat until just bubbling, 2-3 minutes.
Remove from the heat and transfer 1/4 cup of the glaze to a small bowl to cool slightly. Stir the butter into the glaze remaining in the saucepan, cover and set aside.
Turn on all grill burners to high, cover, and heat the grill until very hot, about 15 minutes.
Use a grill brush to scrape the grate clean.
Leave the burners on high and cooking with the lid down.
Make 4 foil trays, 7X5 inches each, using heavy duty foil.
Coat the trays with cooking spray.
Season the salmon with salt and pepper brush each side with the reserved glaze without the butter and place skinned side up on the trays.
Place trays with the salmon over the hot grill and grill until the glaze forms a golden brown crust, 6-8 minutes. Move the fillets to a cooler part of the grill if they darken too soon.
Using tongs, flip the salmon and cook 1 minute.
Transfer the salmon to a platter and spoon the remaining buttered glaze over it.
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