| Fiery Peach-Glazed Salmon |
| The Little Fish Company |
| This Week's Special |
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Ingredients:
1Pound Wild King or Coho Salmon Fillet
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
Directions:
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 or squash may be substituted for peppers.
1Pound Wild King or Coho Salmon Fillet
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
Directions:
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 or squash may be substituted for peppers.