Ingredients

• 1  2-lb. fresh or frozen skinless salmon fillet, about 1 inch thick
• 2/3  cup green jalapeño pepper jelly
• 1/3  cup rice vinegar
• 1/3  cup soy sauce
• 3  green onions, sliced
• 1  Tbsp. grated fresh ginger
• 2  tsp. toasted sesame oil
• 3  cloves garlic, minced
• 1/4  tsp. crushed red pepper
• 1/4  cup snipped fresh cilantro
• 1/4  cup sliced fresh jalapeno chile peppers and/or sliced green onions

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.

2. Remove fish from marinade; reserve marinade. For charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat in center of grill. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork. (For gas grill, adjust for indirect cooking. Grill over medium heat as above.)

3. Bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers, and onions. Serves 8.