Grilled Salmon with Chipotle Fig Glaze

Shopping List

• 2 6-8 oz wild-caught salmon fillets
• 2 Tbsp salted butter
• 2 tsp shallots
• 2 Tbsp fig jam
• 1 chipotle peppers in adobo sauce, chopped
• 1 Tbsp water
• Sea salt to taste
• 2 Tbsp chopped chives
• 3 Tbsp olive oil
• Black pepper
• 6-8 dried figs

Instructions

• Preheat Grill (or oven 400 degrees) to Medium-High Heat, around 400-450 degrees.
• In small saucepan over medium-high heat melt the butter. Add the shallot and cook, stirring frequently, approx. 1 minute.
• Add the Fig jam, chipotle chile and water with a pinch of salt.
• Reduce to low heat and cook until the mixture thickens, approx. 3-4 mins.
• Stir in dried figs and chives and remove from heat.
• Coat salmon lightly with olive oil and season with salt and pepper.
• Place flesh side down on preheated grill for 3 minutes.
• Twist 90 degrees to achieve grill marks and cook for another 3 minutes.
• Turn salmon and baste with the glaze.
• Let cook until medium rare – medium, 120-130 internal temp.
• Move salmon to board or plate and coat with glaze and let rest before serving with your favorite wild rice.