Fiery Peach-Glazed Alaska Salmon
A double dash of cayenne pepper adds some spicy sass to a simple peach glaze that complements the grilled salmon steaks, bell peppers and onions. Serve with a wild rice pilaf.
4 (4 to 6-ounce) Alaska salmon steaks or fillets
1/4 cup peach jam or orange marmalade
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 tablespoon vegetable oil
- Preheat broiler or grill to medium-high heat.
- Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.
- In a small bowl, blend jam, soy sauce, cayenne pepper and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil and season with salt and pepper.
- Grill or broil 5 to 7 inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.
Makes 4 servings.
*Zucchini, leeks and/or crookneck squash may be substituted for peppers.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.