Pepper Jelly and Soy Glazed Salmon
- 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.
- 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.)
- 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.
Nutrition Facts (Pepper Jelly and Soy Glazed Salmon)
- Per serving:
- 302 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 5 g polyunsaturated fat,
- 5 g monounsatured fat),
- 67 mg chol.,
- 753 mg sodium,
- 19 g carb.,
- 0 g fiber,
- 17 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet