Apricot Cedar Roasted Salmon

2 T canola oil

2 jalapenos, sliced into rings

1 onion sliced thin

1 T garlic, minced

1/2 cup tequila

1/4 cup whole-grain mustard

1 cup apricot preserves

1 lime zested

1 large cedar plank

1 large salmon fillet

S&P

Parchment paper

Preheat oven to 400 degrees F.

In a small saute pan over medium heat, heat oil. When hot, add jalapenos and onions and saute until soft. Add garlic, and saute for an additional minute or so. Deglaze with tequila.  Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

Place parchment paper on plank, add salmon, season with S&P.  Heap cooled apricot mixture on top of salmon.  Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.  Slide a baking sheet onto the rack below cedar plank in case the apricot mixture drips…it’s tough to clean off your oven!!

Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lime zest.