The author and cook, Heather

Sweet Heat Side of Salmon

This Will Make It Taste Good

My children ADORE salmon, so this recipe for whole side of salmon cooked on the grill and topped with a sweet, tangy, and potentially spicy glaze seemed like a home run. It was! I left out the jalapeño seeds just in case, but I don't think it would be very spicy even with them. The sweetness of the Sweet Potential (we used apple) should help offset a lot of the heat from the chiles. I'll try it next time with them for sure.

I cooked this on the grill, and the skin crisped up beautifully. If you don't have access to a grill, you can certainly roast it in the oven instead. The skin won't get crispy that way, but the salmon will still be delicious!

Interestingly, this recipe I found online seems to be mostly halved, except for the arugula:

Serving Sizeserves 8
Carbohydrates34g (1g fiber, 31g sugar)


[00:00]: [Music]
[00:04]: hello and welcome to cooking the books
[00:07]: with Heather on this episode we're going
[00:09]: to be working from uh Vivian Howard's
[00:12]: this will make it taste good and we're
[00:13]: going to be making
[00:15]: something once again with the
[00:17]: sweet potential the Apple sweet
[00:19]: potential that we made recently I'll
[00:21]: link that up here it's basically sort of
[00:25]: fruit and syrup
[00:26]: if you don't have it you could use a jam
[00:29]: or fruit preserves it'll be fine
[00:33]: uh basically want something very sweet
[00:35]: uh like I said ours is Apple but it also
[00:38]: has some lemons in there and I'm using
[00:40]: these here uh I didn't bother taking
[00:42]: those out because we're going to first
[00:45]: puree this so I'm going to do that right
[00:48]: now
[00:49]: um she says in a blender so I have
[00:53]: uh
[00:54]: there we go
[00:56]: lock that in place whatever we'll see if
[00:60]: I can get that to come down I'm just
[01:02]: going to puree it as much as I can
[01:07]: thank you
[01:12]: looks pretty good that's an interesting
[01:14]: uh
[01:16]: color it's almost like applesauce
[01:20]: now let me take this away and we'll
[01:23]: continue making what is basically a
[01:27]: glaze that's going to go on our salmon
[01:30]: um
[01:31]: pretty sure I said we're making these
[01:33]: sweet heat side of salmon so it's a
[01:35]: whole side of salmon
[01:37]: and we're making this a little bit early
[01:39]: because we want it to be light outside
[01:40]: because we're going to be working on the
[01:43]: grill so now we're going to combine
[01:47]: some things with our sweet potential
[01:50]: that has been pureed that I'm going to
[01:53]: try to get as much out of
[01:56]: this as I can
[01:59]: answer it
[02:04]: this is a nice
[02:06]: thick
[02:08]: mixture now
[02:14]: one of the things we're adding here is
[02:16]: some water which I just used the same
[02:18]: measuring cup that I used to measure
[02:20]: this so I'm just going to put the water
[02:22]: in here to try to
[02:24]: uh
[02:26]: get some more out
[02:28]: clean it up a little bit
[02:36]: that's better that makes me feel better
[02:38]: so we've got water and sweet potential
[02:41]: and the only other things we need to add
[02:43]: to this are some is is our
[02:47]: it's um uh roughly chopped garlic I may
[02:51]: have a little bit more than she calls
[02:53]: for but it's okay
[02:56]: um and then
[02:57]: some thinly sliced jalapenos now she
[03:02]: does not say to take the seeds out
[03:05]: I however did I cut them in half took
[03:07]: the seeds and membranes out
[03:09]: I think it would probably be great with
[03:11]: the spice but I'm trying to make uh as
[03:14]: make sure that my children will eat this
[03:17]: and they do not like spicy so I'm trying
[03:21]: to make this uh have the flavor of the
[03:24]: jalapenos without the spice because yes
[03:28]: jalapenos are not very spicy
[03:31]: but they're children anyway so we should
[03:34]: get the flavor but less of the spice
[03:36]: here
[03:37]: now
[03:39]: all we're going to do with this I'm not
[03:41]: going to show you it because it's just
[03:43]: boiling so we're going to bring this to
[03:44]: a boil and we're going to boil it for
[03:46]: about 15 minutes actually pretty much
[03:48]: exactly 15 minutes she says until most
[03:50]: of the water is cooked out and things
[03:52]: look glazy
[03:55]: so we'll be back to do a little more to
[03:57]: this
[03:59]: after 15 minutes
[04:00]: all right so this has been cooking a
[04:02]: little less than 15 minutes because I
[04:04]: cooked it a little bit higher than she
[04:06]: said she says
[04:07]: um
[04:09]: medium heat a little above medium but
[04:12]: that's okay uh it's not burnt but it is
[04:15]: pretty uh
[04:17]: glazy pretty reduced so now I'm going to
[04:21]: add some soy sauce
[04:25]: and quite a bit of apple cider vinegar
[04:28]: she says you can also use white wine
[04:31]: vinegar I think it's what yeah white
[04:33]: wine vinegar if you prefer but since we
[04:34]: used apples why not go with the apple
[04:38]: cider of vinegar
[04:41]: and now we're going to reduce this we're
[04:43]: going to put this back on medium heat
[04:45]: and uh
[04:48]: reduce it some more until it is again
[04:52]: glazy so I'll let you know how long that
[04:55]: takes she says just a couple minutes so
[04:57]: I'll keep an eye on it this time
[04:60]: okay while
[05:02]: the glaze is glazing
[05:04]: uh I've got my salmon here my side of
[05:07]: salmon and I'm going to basically just
[05:09]: rub it down with some olive oil I think
[05:12]: all of it
[05:14]: so I'm going to use as much of this as
[05:16]: I've measured it out but I'm gonna use
[05:18]: as much as I think it it needs I think I
[05:21]: might wipe it down or like put some
[05:23]: paper towels on it because it was frozen
[05:25]: when I got it so it might be a little
[05:27]: have a little moisture on the outside
[05:29]: I'm going to cover both sides
[05:33]: with oil
[05:35]: I've got our Grill
[05:38]: heating she says to 400 it's already
[05:42]: heated I I have my
[05:44]: stagehand
[05:46]: uh doing that for me we're going to do
[05:50]: it on a gas grill she says you can do
[05:52]: this in the oven but it'll just be
[05:55]: missing a little something so I'm going
[05:58]: to go ahead and get this all covered
[06:01]: and that's pretty good there's aren't
[06:03]: aren't uh sometimes
[06:05]: salmon I've been getting lately has a
[06:08]: lot of scales on it this does not seem
[06:11]: to which is great
[06:13]: and now uh
[06:24]: there we go and then I'm going to use
[06:26]: the rest of this I'm going to put a
[06:28]: paper towel in it and
[06:32]: oil the grill grates right before we put
[06:35]: this on
[06:36]: um but
[06:39]: let's see if we're ready to finish up
[06:42]: our glaze
[06:43]: all right
[06:44]: so I'm going to add the last ingredient
[06:46]: I'm going to call this pretty much done
[06:48]: but I'm going to keep it warm I'm gonna
[06:51]: I was gonna leave the lid on
[06:53]: to keep in as much liquid as I can she
[06:56]: says to take it off the heat whatever
[06:57]: it's supposed to be warm when we put it
[06:59]: on our fish I'm going to just keep it on
[07:01]: my low keep warm setting the last thing
[07:04]: we need to add to this is some lemon or
[07:06]: lime juice this is lime juice
[07:09]: if I remembered that there was lemon in
[07:11]: the
[07:12]: sweet potential I probably would have
[07:15]: chosen lemon but it's all right it'll be
[07:16]: fine uh so
[07:19]: we have
[07:20]: our glaze ready I'm gonna put it back on
[07:22]: the stove just to keep warm but I'm
[07:24]: going to leave it
[07:25]: open so it might reduce a little bit
[07:28]: more but not a lot
[07:30]: this is our Grill it's a charcoal grill
[07:33]: I'm gonna take this off
[07:35]: put it down here
[07:37]: and
[07:39]: got the rest of my olive oil that I'm
[07:40]: going to so I'm going to put the salmon
[07:43]: on the
[07:45]: non-hot side well the the side where the
[07:48]: charcoal is not so the charcoal is on
[07:49]: one side I'm going to put the salmon as
[07:51]: close well as far away as I can but you
[07:53]: know it is what it is
[07:55]: I'm gonna try to get some oil on this
[07:57]: and I probably should have brought the
[07:59]: uh tongs but whatever
[08:02]: I'm going to
[08:04]: brush the grates
[08:08]: oh
[08:11]: with the oil
[08:14]: it's hot
[08:16]: um
[08:18]: and the last thing I'm going to do is
[08:20]: salt the salmon so I've got
[08:24]: quite a bit of salt
[08:26]: I'm just gonna put it all over the top
[08:28]: I'm not going to worry about salting the
[08:30]: skin
[08:32]: I'm
[08:34]: despairing of any of the skin actually
[08:37]: coming off of the grill but we will see
[08:40]: how what happens she says it's fine
[08:44]: because in the end
[08:47]: we're gonna put a glaze on this and a
[08:51]: bunch of salad green type things and it
[08:55]: will cover up any of those mistakes
[08:58]: so
[09:01]: now
[09:03]: pick this up
[09:07]: and
[09:10]: put the
[09:11]: okay I've got the uh thicker side sort
[09:14]: of towards the Heat and we're going to
[09:19]: I think um since
[09:22]: I have yucky hands I'm going to get my
[09:24]: assistant to put the lid on this
[09:29]: pretty much as far away as I could get
[09:31]: it
[09:32]: and now my Grill Master
[09:35]: uh is gonna watch this actually we're
[09:37]: gonna do nothing to this we're gonna let
[09:39]: it go for 20 minutes
[09:42]: and then it will be done
[09:44]: so we'll show you what it looks like in
[09:45]: 20 minutes and I'm gonna go wash my
[09:47]: hands and
[09:49]: get prepared for this being all done
[09:52]: this is supposed to be at 400 degrees or
[09:54]: a little higher than that so he's gonna
[09:57]: adjust
[10:00]: as much as we can
[10:03]: to take the temperature down a little
[10:06]: bit so
[10:08]: it's been 20 minutes
[10:10]: my girl guy was kind of baby in this to
[10:13]: try to keep the temperature around 400
[10:15]: because it was going up pretty high so
[10:18]: here we go
[10:21]: I think
[10:23]: it looks pretty good
[10:26]: oh yeah
[10:27]: so she says the edges the sides will be
[10:30]: a little more done in the middle be a
[10:32]: little more rare honestly I don't think
[10:33]: any of it's too rare
[10:37]: and now
[10:39]: we have to take this off
[10:41]: so this is gonna be the scariest thing
[10:42]: you do all day and she's not wrong
[10:46]: use two of your biggest spatulas
[10:49]: and
[10:50]: uh
[10:54]: if it falls apart it's okay anyway so I
[10:57]: don't have
[10:58]: a good uh you take this I don't have a
[11:03]: really good serving platter so we're
[11:05]: just going with this
[11:07]: so I'm gonna try to oh
[11:12]: it's actually coming off pretty easily
[11:15]: I'm shocked okay I think this is gonna
[11:18]: work
[11:22]: there we go
[11:23]: we have it
[11:25]: off the grill
[11:27]: so we'll see you inside
[11:30]: to finish this up
[11:32]: so while both of these things are warm
[11:35]: our glaze which looks like this and our
[11:39]: salmon I'm going to slather
[11:43]: the salmon with the glaze I'm just going
[11:46]: to put a bunch on top
[11:49]: and then use this to kind of
[11:55]: just spread it around
[11:60]: make sure it all gets covered I'm going
[12:01]: to keep I'm not going to use all of it
[12:03]: because I don't think we need all of it
[12:06]: but
[12:09]: um we'll have extra for for serving
[12:14]: dipping
[12:16]: leftovers could get a little extra
[12:18]: we'll see all right
[12:21]: so that is it for the salmon itself
[12:25]: now we're going to make a bit of a salad
[12:28]: to go on top
[12:30]: so I'm going to move this out of the way
[12:34]: and I've got
[12:38]: that's good uh arugula
[12:42]: and some radishes so these have been
[12:45]: very thinly sliced I used my mandolin
[12:48]: and it's quite a bit of them
[12:55]: and
[12:56]: some mint leaves so this is one of the
[12:59]: few times in these books that one of the
[13:02]: little things that you get from the
[13:04]: grocery store
[13:06]: is enough herbs
[13:08]: and then we're going to add
[13:11]: some more lime juice
[13:16]: oops
[13:19]: let's have a little bit left over
[13:22]: and a little bit of salt
[13:30]: there we go and I am just going to toss
[13:34]: this with my hands
[13:36]: because why not there's no oil in this
[13:40]: but
[13:42]: I don't think some would would be a Miss
[13:44]: if you know you wanted to add some olive
[13:47]: oil
[13:48]: but there is you know
[13:50]: some on the the salmon so
[13:53]: trying to
[13:55]: spread out those
[14:00]: and there's
[14:01]: no pepper in this recipe at all but
[14:04]: you'll get pepperiness from the radishes
[14:07]: which really want to stick together
[14:09]: I use my mandolin cut them really really
[14:12]: thin you can just use a knife and it's
[14:14]: fine and so we're gonna
[14:17]: pile this on top and I'm gonna take some
[14:21]: pictures before I do that and after and
[14:23]: so you'll see what it looks like in just
[14:25]: a minute
[14:27]: [Music]
[14:38]: on this episode of cooking the books
[14:39]: with Heather you watched me make sweet
[14:42]: heat side of salmon from Vivian Howard's
[14:45]: this will make it taste good and this
[14:46]: used our sweet potential that we made
[14:49]: previously ours was Apple you can use
[14:51]: whatever kind you have
[14:53]: um
[14:54]: and we made it on the grill so it is now
[14:57]: like 5 30 and we are done with dinner so
[15:00]: we had an early dinner
[15:02]: so we could film outside while there was
[15:04]: still light
[15:05]: um
[15:07]: this was really delicious everybody in
[15:10]: the family loved it the salmon came off
[15:13]: of the grill
[15:15]: perfectly I was absolutely shocked this
[15:18]: never happens for me
[15:20]: um it all came off on one in one piece
[15:23]: the skin was super crispy which we love
[15:25]: we love a crispy salmon skin
[15:28]: um and the
[15:31]: glaze was sweet and it was a little
[15:34]: Tangy because of the
[15:35]: vinegar ours didn't have any heat the
[15:39]: kids did not complain at all about that
[15:41]: although one of them complained about
[15:42]: the radishes being spicy I don't
[15:44]: understand they're a little peppery
[15:45]: certainly not spicy
[15:48]: um
[15:49]: if you do keep the seeds it might be a
[15:52]: little bit spicy but the sweetness
[15:54]: generally helps balance the spice I just
[15:58]: didn't want to potentially waste
[16:01]: a good bit of salmon
[16:04]: by having the the glaze be too spicy for
[16:06]: the children
[16:08]: um next time I might try it with the
[16:12]: jalapenos
[16:13]: and just see I mean with the seeds from
[16:16]: the jalapenos and just see but
[16:19]: um if you do try that let me know in the
[16:21]: comments down below what you thought if
[16:23]: you thought it was at all spicy and you
[16:25]: know what your heat tolerance level is
[16:28]: because if you
[16:30]: can tolerate heat very well
[16:33]: sometimes you don't taste it when others
[16:36]: do we'll just say that because my
[16:38]: husband
[16:39]: has a higher heat tolerance than I do
[16:42]: anyway we really enjoyed it
[16:45]: uh I thought it was perfect as far as
[16:49]: timing goes for the salmon
[16:52]: so I would definitely make this again so
[16:55]: if you enjoyed watching me make this
[16:58]: please give me a thumbs up hit the
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[17:01]: share with your friends
[17:03]: and uh come back and watch me make
[17:06]: something else next week
[17:07]: [Music]