At the End of Summer, Some Still Like It Hot

It's the end of summer and the peppers are hot, and so is this salmon. I love the smell of salmon on the grill; put it on a cedar plank and it will plump up moist and delicious; top it with pepper jam and expect a sizzling treat for your taste buds. Now, you can buy many kinds of pepper jam, but I'm going to give you a recipe that will make about six jars. Enjoy the jam mixed with cream cheese on crackers or bagels. But save a half a cup of the jam to grill on a large salmon fillet and bask in the heat this jam can generate!

Some Like It Hot Cedar Planked Salmon

Make the jam anytime before you plan to cook the salmon: a day, a week, or a whole season.



Darlene's Pepper Jam

4 cup of chopped peppers - I use half hot peppers and half bell peppers, and I love a mix. My favorites are from stall 118 at the Rochester Public Market, but choose your own favorite hot peppers.

1 cup of cider vinegar

5 cups sugar

1 1.75 oz pkg of pectin (I like Sure Jell)

1. Have six jam jars (8oz or smaller) complete with lids in boiling water. Keep the water on a low simmer.

2. In a large pot put the four cups of peppers, cider, and pectin.

3. Bring the mixture to a full rolling boil, stirring constantly.

4. Stir in sugar quickly. Return to a full rolling boil and boil for 1 minute, stirring constantly.

5. Remove one jar at a time from the simmering water and ladle in the jam to near the top. Wipe the edges very clean.

6. Put on the two piece lids and tighten. Set the jars on the counter and listen for them to "pop." That mean the lids are sealed.

Now you have some delicious pepper jam!

Back to the cedar planed salmon.

1. Soak a cedar plank in some cold water for a half hour. Then place a salmon fillet (whatever size fits your needs). We had a bit over a pound and a half for three people. Plenty to eat and some for leftovers.

2. Place the plank with fish in a grill set on medium high for about six minutes.

3. Open the grill and spread a generous coat of the pepper jam over the whole top of the fish. I used between a third and a half a cup. Close the grill lid and wait for the salmon to finish. Ours took about another 20 minutes.

The salmon will be moist and succulant on the inside with a glittering finish and a bit of a bite. Try this for another great way to enjoy fish!