Ingredients:
- 1/2 cup Raven's Original Blackberry Jalapeño Jam from The Tree and Vine
- 1/4 cup Extra Virgin Olive Oil (such as Laconiko or Arbequina) from The Tree and Vine, plus a little more for brushing the grill
- 1/4 cup Aged Traditional Balsamic from The Tree and Vine
- 4 6-oz salmon fillets
- Fresh cilantro
- 1-2 jalapeños, sliced
Directions:
- Whisk together the Blackberry Jalapeño jam, olive oil, and Aged Traditional Balsamic. Season with salt and pepper.
- When ready to grill, preheat grill on medium heat for about 10 minutes.
- Place the salmon fillets on a plate and brush with the Blackberry Jalapeño glaze.
- Brush the grill grates with a little olive oil.
- Place the salmon on the preheated grill, skin side down, and close the hood. Grill for about 10 minutes.
- Flip the salmon and grill about 5 minutes longer, until salmon is cooked to desired temperature (about 135 degrees for medium).
- Remove the salmon from the grill and brush with additional Blackberry Jalapeño glaze.
- Garnish with cilantro and jalapeño slices and serve.