Pepper Jelly Salmon

Once a jar of pepper jelly is opened it must be used.  I used a few tablespoons of the jar in my Pepper Jelly Brie En Croute which was absolutely delicious, but this jar is large and must be tackled.  Therefore, I give you Pepper Jelly Salmon.

This recipe is pretty simple and if you've got pepper jelly and salmon filets you've probably got everything else you'll need hanging around your house - olive oil, garlic, vinegar, soy sauce, salt & pepper.

Making the sauce is simple - saute minced ginger and garlic in a pan.  Add vinegar, soy sauce and pepper jelly and simmer a while to reduce the sauce.  Brush that on some seared salmon filets pop it in the oven for a few minutes.  Done.

What you want to try not to do is turn the heat up to high on the sauce to get it to reduce even further, walk away and get distracted by what's on TV and come back to find a blackened, thick disaster that you cannot use as extra sauce for serving.  Don't do that.

This dished turned out pretty well (minus my burnt sauce)  The pepper jelly and soy sauce combo give it a sweet and sour kind of flavor with a little bit of a spicy kick.  It's a great weeknight main dish that doesn't take a lot of time, effort or calories.  That's what I appreciate on a Tuesday.

Of course, I still have pepper jelly left so I need to find another use for it.  Cleaning out my pantry is hard work.

Pepper Jelly Salmon
Adapted from Fort Mill SC Living
Serves 2

Ingredients
2 T Olive Oil (divided)
1 T minced Ginger
1 Clove Garlic, minced
1/4 cup Vinegar (I used apple cider but rice vinegar would be great)
1/4 cup Soy Sauce (Tamari for GF)
1/4 cup + 2 T Pepper Jelly
2 Salmon Filets
Salt & Pepper

Instructions
Heat 1 T olive oil in a small pan over medium heat.  Add the ginger and garlic and saute for 2 minutes.  Add the vinegar, soy sauce and pepper jelly.  Bring to a boil and reduce the heat to love for 20 minutes or until thickened.

Preheat the oven to 375 degrees.  Heat remaining 1 T olive oil in an oven-safe skillet over medium heat.  Add the salmon filets, skin side up and cook for 4 minutes.  Flip skin side down.  Brush the tops with the sauce.  Place into the preheated oven and cook for 10 minutes.

Spoon the remaining sauce over the filets for serving.

Enjoy!
Julie