Firecracker Salmon With Spicy Molasses Food

FIRECRACKER SALMON WITH SPICY MOLASSES

Steps:

• Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
• Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
• Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
• Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

FIRECRACKER SALMON

Steps:

• Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
• Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
• Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

FIRECRACKER SALMON OAMC

Steps:

• Whisk together all ingredients except filets in medium bowl.
• Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
• OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
• Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
• Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
• Grill 10 minutes per inch of thickness, turning halfway through cooking.
• NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

FIRECRACKER GRILLED SALMON

Steps:

• Whisk together all ingredients except salmon. Place 6 6 oz salmon fillets in a gallon-sized resealable bag and pour marinade over. (reserve 1/4 cup for glaze).
• Seal and allow to marinate in refrigerator 30 minute.
• Remove salmon from marinade and discard marinade. Grill salmon on a hot grill 4 to 5 minutes or until cooked through. Baste with reserved marinade while grilling.

FIRECRACKER SALMON STEAKS

Steps:

• In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.