1 tbsp
olive oil 6 tbsp butter 2 tbsp pickled jalapeños, chopped 4 tbsp apricot fruit preserves 1½ tbsp balsamic vinegar kosher salt and pepper 1 tbsp minced chives Instructions Rinse and pat dry with a paper towel. Roll up tight, wrap with kitchen twine and secure with know. Trim off the string ends. Heat a large frying pan or cast iron skillet with olive oil over high heat. When hot, add the salmon steaks, cook for 2 minutes. Carefully peak for a nice crust to build up on bottom and turn the salmon over. Cook an additional 2 minutes. Turn heat to medium-low, and cover pan loosely with aluminum foil. Depending on thickness of salmon, cook for 5 minutes, or until the salmon is cooked through. Mine were 2½ inches thick and I cooked them covered for 6 minutes total. Remove salmon to plate and make the sauce. In the same pan over medium-low heat, add the butter, jalapeños, apricot fruit preserves, balsamic vinegar and fresh cracked black pepper. Cook until bubbly and butter is melted, about 30 seconds. Season with salt to taste if needed and pour on top of each salmon fillet. Using scissors, snip the string and pull off each filet. Serve immediately. 3.2.2925
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