Friday, May 15, 2009

Citrus Salsa Salmon

4 4oz-5oz Skinless Salmon Fillets (3/4-1 inch thick)
Ground Black Pepper
1/3 cup Jalapeno Jelly
3 Medium Oranges (peeled, seeded, coarsely chopped)
1 Medium Grapefruit (peeled and sectioned)
1 cup Grape or Cherry Tomatoes (halved)

Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat, melt jelly. Brushed 2 Tbsp of melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8-10 minutes or until salmon flakes when tested with a fork. For fresh citrus salsa, in medium bowl, combine chopped oranges, grapefruit sections, halved tomatoes and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa.

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