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This one is awesome!
APRICOT & JALAPENO GLAZE
jalapenos, cut into rings (*see note*)
whole grain mustard
Heat the vegetable oil in a small saute pan over medium heat. When oil is hot, add the jalapenos and sauté them until they begin to caramelize, about 6 minutes. Add the garlic and stir; add the wine to the pan before the garlic begins to brown. Bring to a boil and cook until wine is reduced by half, about three minutes. Add the mustard and preserves and bring to a simmer. Simmer over low heat for 20 minutes. Season with salt and pepper and allow to cool completely.
This is one of our favorite sauces. I plank the salmon and cook raised grate, direct to 130 - 135.