Honey Jalapeno Glazed Salmon
“Being that hot and cold receptors are the same, sometimes our nerves and brains confuse the cold for hot and the hot for cold,” says Stowe Mountain Lodge’s executive sous chef Jackie Cochran.
This is true with touch as well. Tastes run in tandem with body temperature as it relates to spice. “Sometimes we get hot and sometimes cold when eating spicy food,” Cochran says. “Cayenne pepper actually heightens the receptors and magnifies the effects of spice, in essence making the tongue very aware of temperature changes. The spice opens the receptors and actually enhances all other taste as a result. Could there be another ingredient in play that would make you feel a slight chill and is being enhanced by the cayenne? Simple answer: yes. The perfect spice meal for summer would have to be Honey Jalapeno Glazed Salmon.”
- 1/4 cup honey
- 1/4 cup lemon juice (or lime juice)
- 1 large jalapeño pepper, stemmed and sliced
- 2 6-ounce salmon fillets
- sea salt
- fresh ground pepper
- Combine honey, lemon juice, and jalapeño in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes.
- Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper.
- Grill or broil for about 5 minutes per side over medium heat, brushing with half the honey mixture. When salmon is cooked to your liking, remove from grill or broiler and drizzle with remaining glaze.
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