Fischer & Wieser's Gourmet Cooking Central

Preparation time: 10 minutes
Cooking time: 12 minutes

This recipe comes to us from “The Chile Doctor,” who has generously allowed us to post it on our website. His kind words appear below:

This recipe uses your outstanding Jalapeno Peach Preserves , and it really makes the salmon taste great (in my opinion).  I’m not a fan of salmon, but this had me cleaning my plate and wishing it was polite to lick it…
If you’re a fan of salmon, then you know its rich taste can stand up to stronger flavors in the sauce than, say, trout. Here’s a zesty treat for you then!

• 4 salmon steaks, 6 ounces each
• ½ cup Fischer & Wieser Jalapeno Peach Preserves
• 1 teaspoon light soy sauce
• ¼ teaspoon paprika or cayenne pepper
• ⅛-¼ teaspoon ground ginger
• 2 large colored bell peppers, seeded, thinly sliced into strips
• 1 medium yellow onion, thinly sliced into strips
• 1 tablespoon light olive oil
• kosher salt and freshly ground black pepper

Prepare broiler or grill for medium-high, direct heat. Place salmon on nonstick foil or non-stick spray coated broiler sheet. Blend Fischer & Wieser Jalapeno Peach Preserves, soy, paprika and ginger in a small bowl, then brush liberally on fish. Place vegetable strips around fish, spreading out so they’ll cook well; brush veggies with oil and then season. Grill fish about 5 inches from heat for 10-12 minutes, or until it begins to flake with a fork. About half-way through, turn the veggies over and brush the fish again with more glaze. Serve with tossed salad, rice and a nice Liebfraumilch for a complete and healthy meal.

Got some other vegetable you prefer over peppers and onions? Go right ahead! Just be sure not to use something that takes longer than 10-15 minutes to cook; like say, baked potatoes. Fix them separately. Serves 4.

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