PEPPER JELLY AND SOY GLAZED SALMON

1 2-lb. fresh or frozen skinless salmon fillet, about 1 inch thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup fresh sliced jalapeno chile peppers and/or sliced green onions

1. Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.


2. Remove fish from marinade; reserve marinade. Turn grill on to medium heat. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork.

3. Bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers and onions. Serves 8.