Firecracker Salmon

🥘 Ingredients

• garlic
  1 clove
• jalapeño (cut in half width-wise)
  1 medium
• maple syrup
  1/4 cup, 2 tbsp
• pepper
  1/8 tsp
• rice wine vinegar
  1 tbsp
• salmon fillets (6 oz each)
  2
• salt
  1/2 tsp

🍳 Cookware

• mini food processor
• baking sheet

1. 1

   Combine maple syrup , half of the jalapeño , garlic , rice wine vinegar , salt and pepper in a mini food processor or small blender. Blend until smooth.

   maple syrup: 1/4 cup, jalapeño: 1 medium (cut in half width-wise), garlic: 1 clove, rice wine vinegar: 1 tbsp, salt: 1/2 tsp, pepper: 1/8 tsp
2. 2

   Place salmon fillets in a gallon-sized plastic bag. Pour the marinade on top and seal. Refrigerate for at least ⏱️ 20 minutes , then remove from refrigerator and let sit at room temperature for ⏱️ 10 minutes .

   salmon fillets: 2 (6 oz each)
3. 3

   Preheat oven to 425 degrees and line a baking sheet with parchment paper.
4. 4

   Remove salmon from the marinade and pat dry. Place on the baking sheet and season with additional salt and pepper . Slice the remaining jalapeño thinly and place on top of the salmon.

   salt, pepper
5. 5

   Bake for ⏱️ 10 minutes . Brush maple syrup onto the fillets and return to oven. Bake an additional ⏱️ 3-5 minutes or until the fish flakes easily with a fork.

   maple syrup: 2 tbsp