STUBB’S SALMON POPS

Ingredients:
1 pound boneless, skinless salmon fillet
2 tablespoons STUBB’S Chile-Lime Rub
2 tablespoons raspberry preserves
2 tablespoons fresh lime juice
Nonstick spray
Garnish: Lime wedges; toasted pecan pieces or mint leaves

Yield: 10 pieces, 5 appetizer servings

Note: Thinner fillets work better with this treatment; for thicker fillets, slice into narrow strips and skewer if desired, but don’t roll into spirals.

Directions: Coat all sides of salmon with the STUBB’S Chile-Lime Rub. Slice the salmon into 10 strips. Roll the strips into disks (jelly-roll fashion), with the thinnest end on the outside, and secure with a skewer or toothpick. (Alternatively: Roll the whole salmon fillet into a cylinder, with the thinnest end on the outside; secure with ten skewers and slice between the skewers to form ten salmon pops.)

Combine the raspberry preserves and lime juice. Coat the salmon pops with the mixture. Let rest 15-30 minutes. Heat an oiled or nonstick grill pan over high heat. Generously spritz the salmon pops with nonstick spray just before cooking, to prevent sticking. Cook 3 to 5 minutes, flipping once, until just cooked in the center and grill marks are set. Remove the salmon pops and deglaze the pan with the marinating juices. Drizzle the pops with the pan juices, and serve garnished with lime wedges and toasted pecan bits or mint sprigs.