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  • 1 cup butter, cubed
  • 1 jar Apricot Jalapeno Jam
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • ½ teaspoon prepared mustard
  • 2 salmon fillets, about (1 pound each)

In a microwave-safe bowl, combine butter and Apricot Jalapeno Jam. Cover and microwave on high for 45-60 seconds. Stir in lime juice, garlic, and mustard until blended. Cool. Set aside 1 cup for basting and serving.

Place salmon fillets in a large reseal able plastic bag. Add remaining Apricot mixture. Seal bag and turn to coat. Marinate for 20 minutes. Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon half of reserved Apricot mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with fork, basting frequently. Serve with remaining Apricot mixture.

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