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Hot Pepper Jellies

100% Natural product made in Costa Rica

Spicy hot to enhance the flavor of your food

Parve Kosher certified product

Broiled Salmon with Chile-Jelly and Mustard Glaze

What you need

  • 1 jar of Chile-Jelly Original*
  • 2 cloves of garlic mashed
  • 1/2 teaspoon fresh thyme finely chopped
  • 1/2 teaspoon fresh rosemary finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoon of Dijon mustard
  • Salt freshly ground black pepper
  • Dash of salt
  • 4 fresh salmon fillets

Preparation

In a medium bowl combine Chile-Jelly with the mashed garlic, thyme, rosemary, olive oil, Dijon mustard.

Preheat the broiler. Arrange the salmon fillets on a baking sheet covered with foil. Sprinkle with salt and pepper. Put in the broiler for 2 minutes. Take them out and cover the fillets with the sauce and return them to the broiler until just cooked through and golden brown about 5 or 6 minutes longer. 

Serve with thin lemon wedges and boiled unpeeled potatoes cut in wedges covered with butter and chopped rosemary.

*If you wish another flavor you can use either Chile-Jelly Pineapple or Chile-Jelly Pineapple Ginger