Ok, here’s a little foodie information on me, your hostess, Louanne. Try as I might, I just can’t say that I like salmon. I buy it, I get all creative with ingredients, and then I take a bite, and blech. Fishy, which is to be expected, as it’s fish. Here’s the conundrum, I love, love, love baccala and seriously, folks, I don’t think there are many things out there that taste and smell like dried, salted cod. But, here’s the defining point, I grew up eating baccala, and salmon is not anything we regularly ate, unless you count salmon croquettes on the occasional Lenten Friday, which I covered in so much ketchup it was more like eating ketchup with a side of croquettes.
So, when I saw that Brenda chose Salmon as the January Culinary Smackdown, I figured I’d give salmon another try. As I mentioned, I get quite creative when it comes to salmon, choosing bold flavors with the hope that this recipe will be the one that turns me into a salmon-lover. But, alas, it was not the case, which is how my staff ended up eating salmon today. If you love salmon, you’ll enjoy this. If you don’t, maybe this is the recipe that’ll turn you into a salmon fan. In the meantime, I’m still on the hunt for the elusive salmon recipe…
Preheat broiler and line pan with foil.
Melt pepper jelly and allow to cool slightly.
Combine brown sugar, cumin and ground coriander.
Brush melted hot pepper jelly onto filets.
Divide the brown sugar mixture over each filet.
Place under broiler for about 8 minutes, allow fish to rest for 10 minutes before serving.
Serve with lime wedges and salt to taste.