Red pepper jelly is the star of this dead easy glaze for a crispy, tender salmon fillet. This is actually more of a technique then a recipe as it will work with a variety of different jams, jellies, meats and proteins. Feel free to take this recipe and think about ways you can improve on it. Adding a spoonful of Dijon, a few sprigs of your favorite herb, a splash of your favourite vinegar or a drizzle of lemon, lime or orange juice. Experiment, improve, make it your own and have fun.
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