- 4 medium sized salmon fillets preferably skin on
- 1/2 Jar Lucille's Kitchen Garden Garlic Pepper Jam
- 1 shot good Irish Whiskey
- 2 TBS Lucille's Kitchen Garden Raspberry Garlic Jam
- Fresh Greens
- 2 parts good extra virgin olive oil to 1 part apple cider vinegar (for every table spoon of vinegar use two tablespoons of olive oil)
Instructions: Whisk together Garlic Pepper Jam and Whiskey to make a glaze. Lightly salt and pepper fresh trout fillets and paint on a thin layer of glaze over the top. Place on a hot grill (indirect, high heat is the best, so if you are working with a gas grill consider lighting only one side at high and grilling on the unlit side) Place the trout, skin side down and close the grill. You are not going to flip the trout over, it will cook from the bottom up. The skin side should protect the actual meat of the fish from burning. I feel that with fish fillets, flipping causes all the juices that rise to the top to be tipped off leaving you with a dry, flavorless fish. Grill until you can see by gently prying apart at the thickest point, that the fish is completely cooked. Do not over cook or it will cause the fish to dry out.
The Raspberry Garlic Vinaigrette can be made in advance or while the fish is on the grill. Simply whisk together the vinegar and garlic pepper jam. Slowly add, in a thin stream, the olive oil and whisk thoroughly to emulsify.
Serve the trout fillets over a bed of mixed greens and dress with vinaigrette. Adjust your salt and pepper to taste. If you are using this as a starter or a salad you can serve a half fillet with the salad, which will serve eight.
I hope you get a chance to try this recipe, as I think that it is a great way to a quick, fresh, local meal. Have a great day and we will see you at the market!