Grilled salmon with fig and ginger compote
Chef Amy Belt, Montrose Market HEB, Located off West Alabama and Dunlavy
Grilled Salmon with Fig and Ginger Compote
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 lb Salmon Filet
2 Tablespoons Adams Reserve Rub
1 Tablespoon Ottavio Private Reserve Grapeseed Oil
1. Season flesh side of salmon with rub and oil. Set aside.
2. Heat grill over medium-high heat. Sear salmon flesh-side down for 2-3 minutes. Turn salmon over and continue grilling skin side down until desired doneness.
Fig and Ginger Compote
½ jar Green Valley Ranch Fig and Sweet Onion Glaze
1 teaspoon Ground Ginger
1 Orange -- zest of whole orange and juice of half an orange
Mix all ingredients, chill, and serve over salmon.