Pepper-Glazed Salmon with Cilantro

• Olive oil for broiler pan
• 4 salmon fillets, approximately 5 oz. each
• 2/3 cup Santa Fe Seasons Red Chile Jelly
• Fresh cilantro, chopped
• Salt and pepper to taste (optional)

Preheat broiler. Oil a broiler pan lightly with the olive oil. Season fish with salt and pepper, if desired, and arrange on pan.

Put Red Chile Jelly into a small brown and beat with fork until spreadable. Spread lightly, but evenly, over salmon fillets. Drizzle with melted butter. Broil 6-8 minutes, without turning, until fish begins to brown and crisp. Center should still be slightly pink.

Sprinkle with cilantro and serve.

Serves 4