Holiday Spice Pepper Jam Glazed Salmon
Spicy Pepper Jelly Glazed Salmon
1/4 cup Rollicking Buckaroo pepper jelly
1 tablespoon sesame oil
1 teaspoon coconut aminos
2- 4oz pieces salmon filet, de-boned, skin on
1/4 teaspoon fine sea salt
3 tablespoons olive oil for cooking
1 tablespoon fresh parsley, chopped
dressing for mixed greens:
1 teaspoon olive oil
1/2 teaspoon rice vinegar
1/8 teaspoon fine sea salt
4 cups mixed greens
Place pepper jelly, sesame oil, and coconut aminos in a small bowl, whisk to combine. Place salmon on a plate, pour mixture over salmon. Allow to sit while mixing dressing.
Place olive oil, rice vinegar, 1/4 teaspoon fine salt in a large bowl, whisk to combine. Add mixed greens, toss to combine using tongs or hands. Divide evenly among 2 plates.
Heat olive oil in a large pan or cast iron pan over medium high heat. Once oil is shimmering, place salmon in pan skin side down, pour remaining pepper jelly marinade over salmon. Sprinkle each piece evenly with fine sea salt. Cook for 4 minutes uncovered. Using a fish spatula, turn salmon over and cook for 4-5 minutes, or until center is medium. Serve immediately with fresh parsley sprinkled on top of salmon.