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Apricot-Chili Glaze for Alaska Salmon

Monday, 26 May 2008

Description

This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.

Ingredients

At a glance
Cuisine
American
Ingredient
Seafood
Cooking Method
Grill
Heat Level
3
Chile
Cayenne
Meal/Course
Dinner
Serves
4
  • 1/4 cup plus 2 teaspoons chili powder

  • 1/4 cup apricot preserves, melted

Methods/steps

Rub your salmon of choice with 1/4 cup of chili powder, massaging the spice into the meat. Using a pastry brush, coat the salmon with the warm apricot preserves. Sprinkle the remaining chili powder evenly over the glaze. Grill or bake the salmon according to your preference.

 

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