Jalapeno Jelly covered and broiled salmon create a yummy crust. Pair with stuffed bell peppers!
Sweet n Spicy Salmon
- (1 per crew member) Skinless fresh salmon filet
- Salt and black pepper
- ¼ cup red jalapeno jelly
- 2 medium oranges, peeled and coarsely chopped
- 2 mango (or 1 container mango) peeled and chopped
- 1 cup grape or cherry tomatoes halved
- One red onion chopped
Preheat broiler. Rinse fish and pat dry with paper towel. Salt and pepper. In a small sauce pan melt jelly over low heat. Brush salmon with jelly. Keep remaining jelly aside.
Place salmon on the unheated rack of a broiler pan. Broil near the top of the oven for 10mins or until fish flakes easily with a fork (leave in for longer to caramelize jelly)
Meanwhile, for citrus salsa, in a large bowl combine oranges, mango, red onion, tomatoes and remaining jelly. Side salad for greens.
Stuffed Bell peppers
- 1.5 cups white rice
- 1 jar medium chunky pace picante
- Half sweet onion finely chopped
- Zucchini finely chopped
- One large bell pepper per crewmember (cut off top and scoop out insides)
- 1 bag shredded pepper jack
In a sauce pan set over medium heat, melt together olive oil and butter. Cook onion, minced garlic and zucchini until sautéed, add rice and stir to coat with oil and butter for about 2-3 minutes until rice is toasted. Stir in ¾ jar of pace, 3 cups water, cumin, chili powder, garlic salt. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot and cook at a gentle simmer for 20 mins (until rice is soft)
While rice is simmering put bell peppers on baking sheet or cupcake sheet with olive oil drizzled on top. Cook for 15-20 mins at 350. Once rice is done, fill bell peppers with rice and top with cheese, place back in over for 10 mins or until cheese is bubbling.