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Category: Seafood
Prep Time: Cook Time: Total Time:
Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.
Serves 4
1/2 cup apple jelly
1/2 cup packed fresh cilantro leaves , including stems
2 tablespoons cider vinegar
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 scallions , chopped rough
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
4 salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed (see Step by Step)
Salt and pepper
1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.
2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.
3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.
4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it. Serve.
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Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze
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Category: Seafood
Prep Time: Cook Time: Total Time:
Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.
Serves 4
1/2 cup apple jelly
1/2 cup packed fresh cilantro leaves , including stems
2 tablespoons cider vinegar
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 scallions , chopped rough
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
4 salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed (see Step by Step)
Salt and pepper
1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.
2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.
3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.
4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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