Recipe: Spice Broiled Salmon with Raspberry Jalapeno Salsa

SPICE BROILED SALMON

"This salmon is excellent made on the grill or under a broiler. Serve with lime wedges or with the Raspberry-Jalape o Salsa."

3 tablespoons paprika
3 tablespoons ground ginger
1 tablespoon ground cloves
3/4 teaspoon cayenne pepper
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
8 (6-ounce) center-cut salmon fillets, any bones removed
Vegetable oil for greasing grill grate
2 limes, cut into wedges
Raspberry-Jalape o Salsa (see recipe below)

Mix spices together on a plate or piece of parchment paper. Season 1 fillet at a time, coating each flesh side with an even layer of spices (don't season skin). Transfer fillets to a clean plate and set aside.

Heat broiler to high and place oven rack at uppermost position. Line a baking sheet with aluminum foil. Place spiced salmon fillets on baking sheet skin-side up. Broil for 3 minutes, then turn over and broil other side 3 minutes more. Cover fillets with another sheet of aluminum foil and broil for an additional 3 to 6 minutes, or until mostly opaque (center should remain slightly translucent; watch salmon closely as broilers do vary). Remove from baking sheet and serve with salsa or with lime wedges.

GRILLING METHOD:
Heat a charcoal or gas grill to medium-high heat (you should be able to hold your hand over the grill grate for no more than 4 to 5 seconds). Once hot, scrape any debris from grill grates.

Mix spices together on a plate or piece of parchment paper. Season 1 fillet at a time, coating each flesh side with an even layer of spices (don't season skin). Transfer fillets to a clean plate and set aside.

Place some oil in a small bowl and use tongs to dip a wad of paper towels in oil. Use oil-dipped towels to grease grill grates.

Place fillets skin-side down on grill. Grill for 3 to 4 minutes on each side, or until mostly opaque (center should remain slightly translucent). Remove from grill and serve with Raspberry-Jalape o Salsa or with lime wedges.

Adapted from a recipe that appeared on the Intermezzo Magazine.

---

RASPBERRY-JALAPENO SALSA
Makes about 1 cup

"This Raspberry-Jalape o Salsa is a perfect match for Spice Broiled Salmon and is also great with grilled pork chops and pork tenderloin. It can be made up to one day in advance."

1 tablespoon vegetable oil
4 jalape os, finely minced
1/8 teaspoon salt
1/4 cup orange juice (preferably freshly squeezed)
1 tablespoon lime juice
2 tablespoons sugar
1 pint raspberries
4 tablespoons minced red onions

Heat oil in a medium saucepan over medium-high heat. Add 3/4 of jalape os and bouillon and saut for 1 minute. Add orange juice and lime juice and simmer for 1 minute. Add sugar and simmer for 15 seconds, or until dissolved. Add 1/2 of raspberries and remove saucepan from heat.

Gently stir raspberries into hot ingredients, using a wooden spoon to lightly smash. Add remaining jalape os, raspberries and minced red onions. Stir to combine. Cover with plastic wrap and set aside (refrigerate salsa if you won't be using for 2 hours or more).

Servings: 8
Adapted from a recipe in Intermezzo Magazine