Glazed Cedar-Plank Salmon

2 tablespoons oil, 2 jalapenos-cut into rings, 1 tablespoon garlic-minced, 1/2 cup white wine, 3 tablespoons whole-grain mustard, 1 cup apricot preserves, cedar planks (soaked in water for an hour), Four 6 oz. salmon fillets, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool. Heat Hasty Bake Grill to 400 degrees. Salt and pepper the salmon, place it on the soaked cedar plank and liberally apply cooled apricot mixture. Close lid and grill for 15-20 minutes or to desired doneness.


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