Spicy Glazed Salmon

So our buddy, Phil, went fishing in Lake Michigan over Memorial Day weekend.

He loves to fish, but neither he or his wife like to eat it.

Poor Phil & Mistey. Lucky us.
We were the gleefully happy reciepents of fresh salmon fillets. And were they ever delicious!

I tried out a new recipe, and Aron & I both agreed it was delicious (and so very easy). So, I'll share it with you in case salmon is ever on your summer menu.

Spicy Glazed Salmon

1/3 cup peach preserves

1 1/2 teaspoons chile sauce (preferably Sriracha)

3 green onions

2 cups rice, cooked

1. Microwave preserves until just warmed, 10 - 15 seconds. Stir in chile sauce. Transfer all but 3 tablespoons of mixture to a small dish and set aside to serve at the table.

*Note: I don't keep peach preserves in the house. But I did have peaches. I peeled & then steamed 2 peaches. Then pureed them with sugar to make fresh peach preserves. This was SO good. Also, I didn't have the recommended chile sauce, but I just used the Frank's Red Hot I did have.

2. Season salmon fillets with salt (I recommend a little butter as well). Grill fillets on medium heat zone for about 10 minutes. Meanwhile, grill green onions on medium-low zone until sear marks appear (about 3 min.) Remove onions, chop, and stir into the rice. Set aside and keep warm.

3. Brush fillets with some of reserved peach glaze. Using a metal spatula, flip each piece. Continue to grill until flesh is cooked - 2 to 3 minutes. Serve salmon over rice and with dish of reserved glaze.

Enjoy the deliciousness.

Thanks again, Phil, for an awesome dinner. Aron said it made his week!

ejk