We just took a quick trip to San Antonio to visit Sea World and hang out on the RiverWalk. It was crazy hot, which made the trip especially challenging. The other thing that made it especially challenging was the lack of Kosher or vegetarian food available within the Sea World Park. The first day, I was smart enough to pack sandwiches for us but the second day, we thought we’d be able find a salad. No such luck. We ended up eating chips and cookies that I’d packed as snacks for the day. I’m seeing a post on how to visit a non-Kosher friendly theme park and not starve in the very near future, but today I want to talk about some unbelievably delicious salmon.
It won’t be a surprise to anyone that I found this recipe for Broiled sweet and spicy salmon with spinach rice in Woman’s Day magazine. I’m a bit addicted to the recipes in this mag and with the exception of one recipe … which was not good at all … everything else I’ve made has been a keeper.
The broiled sweet and spicy salmon was a bit tricky though. It called for Red Pepper Jelly, which was not at all easy to find in Dallas. Only one store (I think WalMart) even had this jelly, and the brand they had wasn’t Kosher. After spending several hours driving all over town, I ended up ordering the Robert Rothchild Farms Red Pepper Jelly via amazon.com. It was way too expensive at just over $11 per jar but oh my goodness, was the salmon ever worth it. It’s such a nice combination of salty soy sauce and sweet and tangy red pepper jelly. My 6 year old daughter gobbled up a piece and wanted more. It was really kind of like eating salmon disguised as a Jolly Rancher candy.
Since discovering this recipes, I’ve found a store in my area called Polly DuPont that sells the Rothchild red pepper jelly. It’s still expensive but cheaper than ordering it online. If you can’t find it in your area, check out the store locator on the Rothchild web site to see if any of your local stores have it.
Here’s the recipe, which is really very quick and simple:
Broiled Sweet and Spicy Salmon with Spinach Rice
- 1 cup(s) long-grain white rice
- 2 cup(s) baby spinach, chopped
- Kosher salt and pepper
- 1/4 cup(s) red pepper jelly (Robert Rothchild brand is Kosher. Anyone know of others that are Kosher?)
- 1 tablespoon(s) low-sodium soy sauce
- 2 teaspoon(s) freshly grated ginger
- 1 1 1/4 pound(s) piece skinless salmon fillet, cut into 4 pieces
- Cook the rice according to package directions. Fluff with a fork, then fold in the spinach and ¼ tsp each salt and pepper.
- Meanwhile, heat broiler. In a small bowl, whisk together the jelly, soy sauce and ginger.
- Place the salmon on a foil-lined broiler-proof baking sheet. Season with ¼ tsp pepper and broil for 5 minutes. Spoon the jelly mixture over the salmon and broil until opaque throughout, 2 to 4 minutes more. I ended up cooking the salmon for about 5 additional minutes because it just seemed to raw inside for my taste. Serve with the rice.
My favorite recipe for salmon used to the the Terriayki Salmon from Kosher by Design. And while I still love that one, this sweet and spicy version is my new favorite. Give it a try and let me know what you think. Also let me know if you find another Red Pepper Jelly that is Kosher.