CITRUS SALSA SALMON
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
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