- 3 cloves fresh garlic
- ¼ t crushed red pepper
- ¼ cup fresh cilantro
- 1-2 pounds fresh or frozen salmon
- 2/3 cup SANTA FE SEASONS CACTUS JELLY
- 1/3 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 green onions sliced
- 1 T fresh grated ginger
- 2 t toasted sesame oil
Rinse salmon, pat dry and place in shallow dish. In saucepan and on low heat, melt SANTA FE SEASONS CACTUS JELLY and remove from heat. Add next 7 ingredients. Pour mixture over salmon and refrigerate for 1-2 hours.
Remove and place salmon on sheet of greased, heavy foil. Grill for 15-18 minutes. Boil marinade and serve over grilled salmon.
Serves 8.Shop – Prickly Pear Cactus Jelly