Grilled Salmon with Cranberry Jalapeño Relish

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Recipe by Kena Peay

Serves 4

For the Salmon

• 4 Kvaroy Arctic salmon portions

• 1 teaspoon of salt`

• 1 teaspoon of garlic powder

• 1 teaspoon of pepper

For the Cranberry Jalapeño Relish

• 1 12oz bag of fresh cranberries

• 1- 2 jalapenos or serrano peppers, seeded and diced

• 1/4 cup of water

• 1/4 cup of brown sugar

• 1 orange quartered and juiced

• 1 cinnamon stick

DIRECTIONS

STEP 1

Heat grill or grilled pan. Once the grill is ready, place salmon on the hot grill and season each fillet with garlic powder, salt and pepper. Cook for 15 min on the grill or until the salmon is opaque in color.

STEP 2

Combine cranberries, peppers, water, brown sugar, orange and cinnamon stick in a saucepan over medium heat.

Note: Only use 1 pepper if you prefer your relish to be less spicy.

Cook until cranberries have started to break down. Stirring occasionally. You’re looking for a jam-like consistency with texture. You want some of the cranberries to still be whole. This process should take 15-20 min.

STEP 3

Remove the salmon from the grill and place on a serving tray. Season with a bit of salt and top with Cranberry-Jalapeno relish. Serve this with cous cous for a quick on the go meal. Enjoy!