Chili Dusted Salmon with Fig Glaze


Sounds fancy, doesn’t it?

Here’s the deal. I’m on a mission to find creative ways to use some of the preserves, jams, salsas and pickles we put up last summer. Sure, sure, homemade jam on fresh bread or on a toasted bagel is hard to top. And tomato salsa is great on almost anything. But now that I’m past my “Oh my gosh, we’re going to run out of food!” craziness, I can relax and have fun with what we created. Like this dish. Have you ever eaten salmon with figs? I hadn’t, but I will again!

I was in Whole Foods buying turmeric capsules (more on that later) and tried a sample of a salmon dish. It was so good! Sweet and spicy, but with lots of nice salmon flavor. Wouldn’t I like to buy their special Whole Foods spicy rub? Or some gourmet fig preserves? Or salmon? I started to consider it (I am such a sucker), when I had a revelation. I had ALL of those things in my house already! Yay for me! Out of Whole Foods without spending more than I needed to AND a great idea for supper 🙂

This dish is super, super easy. If you can turn on your broiler, you can make this. We used a large, wild caught, American salmon filet. It was ginormous. You could do this with salmon steaks as well–you’ll need to adjust the cooking time, but otherwise it’s all the same. We even used the rest of our homemade Cajun seasoning from our Family Gras jambalaya, but you could use store-bought as well.

Chili Dusted Salmon with Fig Glaze (4 servings)

  • 1 large, wild caught salmon fillet about 1-1 1/2″ thick (or you could do 2 smaller fillets)
  • 1 tbsp. Cajun seasoning (see recipe HERE)
  • 3/4 cup of Sticky Fig Jam (see recipe HERE) or store bought fig preserves
  1. Bring salmon fillet or steaks to room temperature.
  2. Line a broiler pan with foil and turn your broiler to high. Adjust your oven rack to allow 3-4 inches between your broiler and the fish.
  3. Dust the salmon liberally with the spice mixture and put fish on the broiler pan.
  4. Broil the salmon for 5 minutes. Remove from oven.
  5. Cover the salmon with the fig preserves and broil for 2 minutes more. Watch and make sure the figs don’t scorch.
  6. Remove from oven and serve immediately.

We served our fish with vegetarian collard greens. For the first time, I made collards without any bacon or meat and they were pretty fabulous.

Collard recipe to come tomorrow!


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