Sweet Heat Salmon


  • ¾ cup fruit preserves, such as blackberry or peach, pureed
  • 6 tablespoons water
  • 1 jalapeño pepper, thinly sliced, plus more for garnish
  • 2 cloves garlic, chopped
  • ¼ cup white-wine or cider vinegar
  • 1 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)
  • 1 ½ pounds skin-on salmon fillet
  • 2 tablespoon Jalapeno Fused Olive Oil
  • 2 tablespoon Key Lime White Balsamic Vinegar
  • ¼ teaspoon kosher salt
  • 3 cups packed arugula
  • 1 cup thinly sliced radishes
  • ¼ cup fresh mint or chervil leaves, torn
  • Lemon wedges for garnish


Combine pureed preserves, water, Key Lime Balsamic and garlic in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Add vinegar and tamari (or 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 Jalapeno Olive Oil. 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 the warm glaze. Toss arugula, radishes, mint (or chervil) and the remaining 1 tablespoon Jalapeno Olive Oil in a medium bowl. Serve the salmon with the salad and garnished with lemon wedges and jalapeño slices, if desired.



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