non-vegetarian

Red Chile Salmon

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<p><em>Peggy O'Mara is the Publisher and Editor of Mothering</em></p>

By Peggy O'Mara

In Santa Fe, we have red chili jelly, which is wonderful on salmon, pork or chicken.

Red chili jelly
3 cloves garlic, crushed
salmon filets


<p>Put three or four tablespoons of red chili jelly into a pan and add three crushed garlic cloves.</p> <p>Stir together.</p> <p>If you don't have red chili jelly in your area, you can substitute plum jelly mixed with diced jalapenos.</p> <p>Add the garlic to this also and stir together.</p> <p>Marinate one-inch pieces of salmon filets in the jelly and garlic mixture for 15 minutes or more.</p> <p>Broil for 10 to 15 minutes turning once.</p> <p>Reserve some of the jelly and garlic mixture to spread on the salmon when you bring it out of the oven.</p> <p>This is a perfect recipe for the outdoor grill. Serve with lime wedges. The salmon can be accompanied by rice and a salad. The marinade can be used for pork or chicken and prepared the same.</p>