Mean Chef's Grilled Salmon With Red Currant Glaze

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup red currant jelly, divided
• 4 (6 ounce) salmon steaks or 4 (6 ounce) skinless boneless salmon fillets
• salt & freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon olive oil
• fresh raspberries (optional) or currants (optional) or cherries (optional)

Recipe

• 1 preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• 2 melt ½ cup jelly in a small saucepan over low heat.
• 3 season salmon with salt and pepper and brush both sides with melted jelly.
• 4 grill until fish is opaque in the thickest part, about 8 minutes.
• 5 turn the pieces halfway through cooking time.
• 6 while salmon is cooking, melt remaining ½ cup jelly over low heat.
• 7 add lemon juice, vinegar and mustard.
• 8 whisk in the olive oil and season with salt and pepper.
• 9 keep warm.
• 10 set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• 11 notes: the salmon can also be cooked in a preheated 450-degree oven.
• 12 place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• 13 pour about 2 teaspoons olive oil into pan.
• 14 put salmon into the pan and brown.
• 15 (if using fillet with skin, the skin side should be facing up.) turn and pour melted jelly over salmon; season with salt and pepper.
• 16 place skillet in oven and bake a total of 12 minutes per inch of thickness.
• 17 or brown the salmon in 2 batches, transfer to a baking dish and bake.