Stick with me on this one: Apricot and Jalapeno Salmon– sounds a little crazy, but its crazy good. When I was at the farmers market in Kingston a few weeks back, I was given a sample of Henderson Farms Apricot and Jalapeno Jelly; it was interesting to say the least.
I took the jar home, and I thought I would try it out for dinner meals. You first taste the sweetness of the apricots, followed by the heat from the jalapenos– pretty cool flavor combination. I paired my salmon with a portobello wild rice (yum!)
Portobello Wild Rice
- 3 tablespoons butter
- 1 small onion, chopped
- 2 large portobello mushroom caps; cleaned, chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 cup chicken broth
- 1/2 cup half-and-half or light cream
- 2 cups cooked wild rice
1. Heat butter in a large skillet. Fry the onion and mushrooms until tender, about 5 minutes. Season with garlic, salt, pepper, basil and oregano. Cook and stir for one minute to blend the flavors.
2. Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.
Wild Salmon with Apricot and Jalapeno Jelly
4-5 wild salmon fillets
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
1/8 cup white wine
1/4 cup apricot and jalapeno jelly
1/4 cup olive oil
1. In a large bowl, combine oregano, basil, salt, pepper white wine, and olive oil. Add the fillets, cover and refrigerate. Allow the salmon to marinate for about an hour (over night is preferred).
2. Preheat a large greased skillet over medium heat for 3 minutes. Place salmon in skillet, and increase heat to high. Cook for 3 minutes. Brush with apricot and jalapeno jelly and turn over. Cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.