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Chef Cook's

Crusted Salmon with Red Bell Pepper Ancho Chili Jam

 

 

8-oz. Salmon Filet
1-Tblsp. Whole Coriander
1-Tblsp. Tri-color Peppercorns
1-Tblsp. Brown Sugar
½-Tblsp. Kosher Salt

Mix dry ingredients and grind to make a rub.  Rub both sides of salmon generously with rub, then grill.  While salmon is grilling make sauce.

Sauce

½-Cup     Earth n Vine Red Bell Pepper and Ancho Chili Jam
2-Tblsp.   Chicken broth


Bring to medium heat in small saucepan and simmer (do not let mixture boil).  Plate salmon filet and spoon sauce over top.  A nice sweet, spicy flavor to this dish.



Enjoy!

Chef Cook