Daughter Eilene has gone off to an archeological dig on Nevis, so it is just Jan and me for dinner for the next month. It is a weekday meal and I wanted something simple and quick. A while ago, I broiled some salmon using my lemon marmalade as a glaze. Recently, I made some white peach jam. I wondered how would this jam work as a glaze for salmon?
After Dinner Note: The answer turned out to be, “Wonderfully!”
Karl’s Broiled Salmon with Ginger White Peach Glaze
¾ lb. salmon filet
¼ tsp. black pepper, cracked
Large pinch Kosher salt
2 Tbs. Karl’s Ginger White Peach Jam II
1. Pre-heat the broiler and set the rack to the top level—2 inches from the heat.
2. Lay the filet—skin side down—on a Pam-ed small lipped baking tray.
Tip: Lining the pan with foil saves a lot of work, as the jam that slides off of the fish bakes hard onto the bare surfaces of the pan.
3. Sprinkle the salt over the filet.
4. Sprinkle the pepper and salt liberally over the fish.
5. Spread the marmalade thickly over the salmon.
6. Put the tray into the oven and broil until the top is browned and the fish is cooked through, about 10-15 minutes.
Tip: How long it takes to broil a fish fillet depends entirely on how thick it is.
Note: Check the salmon for doneness by inserting a knife point into the thickest part of the fish and twist the blade to separate the flakes. If the meat is still underdone, continue broiling for another 2-3 minutes.
7. Remove the salmon from the oven and let it cool slightly.
8. Serve warm.