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Sockeye Salmon with Honey Chili Cider Glaze

“Of all the ways that salmon can be prepared, grilling may be the most popular. Maybe it’s because the natural oils in the fish give it a light crispness on the outside. Maybe it’s the quick prep time. Or maybe it’s the smoky flavor that infuses every bite. Whatever your reason, I hope you’ll find that my glaze adds an extra dimension of flavor you never knew you were missing.” 

– Recipe by Chef Bryan Weener, Haggen Market Street Catering

Honey Chili Cider Glaze
1 Tbsp oil
2 Tbsp shallot, minced
4 garlic cloves, minced
1/2 Serrano chili, minced
8 cups apple cider
1/4 cup red wine vinegar
3/4 cup honey
1/4 cup molasses

Heat oil in a heavy skillet over medium-high heat. Lightly brown the shallot, garlic and Serrano chili. Add cider, vinegar, honey and molasses, bring mixture to a boil. Cook until sauce is reduced and thick, about 30 minutes. Can be refrigerated for up to a week.

Grilled Sockeye Salmon
6 6oz Sockeye salmon fillet pieces
Olive oil
Kosher salt and fresh pepper, to taste

Pre-heat grill to medium high heat. Brush salmon with a light coating of olive oil and season with salt and pepper. Brush the grate of the grill with olive oil right before you place the salmon on the grill. Grill 4 to 6 minutes then turn over and grill 3 to 4 minutes depending on the thickness of the fillet.

Finish with a slice of lemon and a coating of the Honey Chili Cider Glaze.

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