Well, last week I bought some salmon from Tuna Dan, my next booth neighbor at the Fremont Sunday Market. It was fresh, and I got the tail ends for a deal.
Mix it up, 3 parts red pepper Jelly, 1 part soy sauce and 1 part rice wine vinegar. It helps to heat the jelly up in the microwave for a few seconds so they mix together well.
I poached the salmon, but you could grill it as well
If you’re ambitious you could run the salmon under the broiler and the jelly will work like barbecue sauce. I like the sweet and savory flavor of the peppers with the salmon. I served with my current grain of choice — farro.