Here’s a recipe for something different for your Memorial Day barbecue. It’s grilled salmon basted with red chili jelly and lime. I live in Santa Fe where red and green chili are plentiful so I’ve learned to use red chili jelly as a flavorful marinate for and accompaniment to salmon, chicken or pork.
- 3 to 4 Tablespoons Red Chili Jelly
- 3 cloves garlic, crushed
- One-inch thick salmon filets
- Crush garlic cloves.
- Put Red Chili Jelly in a marinade bowl.
- Add crushed garlic cloves to the Red Chili Jelly and mix well.
- Marinate the salmon filets in the jelly and garlic mixture for 15 minutes or more.
- Grill or broil the salmon for 10 to 15 minutes, or until done to your liking. Turn once.
- Serve with lime wedges.
Reserve some of the jelly and garlic mixture to spread on the salmon when you take it off the grill or from the broiler. This is a perfect recipe for the outdoor grill and you can also brush in on the salmon while you’re grilling. Make a larger batch of the recipe if you will be using is it on the grill.
The salmon can be accompanied by rice and a salad, or quinoa and asparagus.
If you don’t have Red Chili Jelly in your area, you can substitute Plum Jelly mixed with finely diced jalapeños for the Red Chili Jelly in the marinade recipe. The marinade can also be used for pork tenderloin or chicken pieces and is prepared the same. For these meats, omit the lime wedges.
About Peggy O’Mara. I am an independent journalist who edits and publishes peggyomara.com. I was the editor and publisher of Mothering Magazine for over 30 years.. My books include Having a Baby Naturally, Natural Family Living, The Way Back Home and A Quiet Place. I have conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. I am the mother of four and grandmother of three. Please check out my email newsletter on parenting, activism, and healthy living.