Grilled salmon with fig and ginger compote

Chef Amy Belt, Montrose Market HEB, Located off West Alabama and Dunlavy

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Grilled Salmon with Fig and Ginger Compote

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 4


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.

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