Spicy Glazed Salmon

July 23rd, 2014

Spicy Glazed Salmon 1

 

Sometimes less is more.  With just 5 ingredients I was able to make a delicious dinner.  To be quite honest with you, I have not been inspired to cook lately.  It may be because of two solid weeks of cooking for a crowd.  But I also think it was because of the weather.  We were blessed with two weeks of near perfect weather for the first half of the month.  But when all of our company left, the skies opened up and rain started to fall for days on end.  When it wasn’t drizzling, it was just plain gloomy.  You can tell by the quality of my last post pictures.  Why bother making blog worthy food when it won’t photograph well. Just goes to show you how sick we food bloggers really are.

Spicy Glazed Salmon 3V

 

Well, the skies cleared yesterday afternoon and I was suddenly in the mood to cook, photograph and eat good food again.  This salmon dish has only three ingredients; salmon, peach preserves and Sriracha hot chili sauce.  The simple rice is enhanced with grilled scallions.  That’s it!  I made it in my grill pan because our gas grill was out of gas.  I’m sure it would be even better cooked outside.

Spicy Glazed Salmon 2

 

 

The peach preserves and Sriracha sauce gave a sweet and spicy kick to the salmon.  I will definitely be making this again.  It is nice to have my enthusiasm back.  I think I will make a cherry-almond tart today.

SPICY GLAZED SALMON (Country Living Magazine)

1/3 cup peach preserves
1 1/2 teaspoons chile sauce, preferably Sriracha
4 (6-ounce) salmon fillets with skin on
3 green onions
2 cups rice, cooked

Heat grill to medium in one zone and medium-low in another.  To make glaze:  In a heatproof dish, microwave preserves until just warmed, 10 to 15 seconds.  Stir in chile sauce.  Transfer all but 3 tablespoons of mixture to a small dish and set aside to serve at the table.

Season salmon fillets with salt.  Grill fillts, skin side down, on medium heat zone for about 10 minutes.  Meanwhile, grill green onions on medium-low zone until sear marks appear, about 3 minutes.  Remove onions, chop, and stir into rice; set aside and keep warm.

Brush fillets with some of reserved peach glaze  using a metal spatula, flip each piece.  Continue to grill until flesh is cooked, 2 to 3 more minutes.  Remove and brush with more glaze.  serve salmon over rice and with dish of reserved glaze.

Printable Recipe

 

8 responses to “Spicy Glazed Salmon”

  1. Lady Gourmet says:

    Dear Penny, We food bloggers are dedicated!!!
    This salmon sounds wonderful with the sweet and spicy. The rice is a perfect side.
    Blessings, Catherine

  2. Penny @ The Comforts of Home says:

    I am on a blog break, but this popped up in my bloglovin today and I had to come comment. This sounds wonderful. I love sweet, spicy and savory all together.
    Hugs,
    Penny

  3. Barbara Williams says:

    Glad you’ve found your cooking mojo again, Penny! The salmon looks delish…I eat it often. The peach glaze is a great idea. Waiting now for your cherry almond tart! 🙂

  4. Sam Hoffer says:

    I feel like saying “rain, rain, go away,”but we’ve had so much that I can’t type the end of the quote for fear of more rain. It’ really nice to see the sun. We were going to photograph a dish on Saturday, but postponed it until Sunday and it was still rainy/gloomy. Love the kick the Sriracha will give to the peach preserves. How did we ever live without it.
    Sam

  5. Jane says:

    I have the perfect salmon fillet so I’m going to make this. I’ve just recently heard of this chili sauce so I’ll pick some up today. Thanks, Penny!

    Jane xx

  6. Susan says:

    At least the weather was good while your family was there! Cooking for a crowd can be very tiring so sometimes we all need time to relax and recoup.

    The sweet/sour glaze sounds delicious with salmon, Penny, and your photos are great!

  7. Lemon Tart says:

    Penny, I am trying so hard not to be jealous. Southern California is in desperate need of rain. We have had a peach and plum recall, so I can’t find a peach anywhere. Your 5 ingredient dish looks pretty delicious to me. Great photo.

    Madonna
    MakeMineLemon

    • Penny Klett says:

      So sorry about your drought Madonna. Our weather has been crazy all over the country lately. Hopefully you can find some jarred peach preserves. My Best, Penny

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