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Pumpkin-Habanero Pepper Glazed Salmon

Habanero Pepper-Infused Moonshine

Pumpkin-Habanero Pepper Glazed Salmon

Spice up your baked or grilled salmon with the flavors of autumn with this sweet glaze made with pumpkin and habanero peppers.


  • 2 6-ounce salmon fillets
  • 1 cup water
  • 1 cup brown sugar
  • 1 habanero pepper, chopped
  • 3 tablespoons cooked pumpkin
  • 3 cinnamon sticks
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground clove
  • ½ small onion, chopped
  • 1 habanero pepper, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon olive oil
  • 1/2 cup corn meal
  • 2 cups water
  • 1 teaspoon nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon salt
  • 1 cup cooked pumpkin

Cooking Directions

  1. Prepare your glaze first. Add sugar and water to a pan and heat to medium-low. Allow the sugar to melt and incorporate into the water.
  2. Add remaining ingredients and simmer about 5-6 minutes, stirring here and there. Remove from heat and remove cinnamon sticks. Reserve glaze until ready to use.
  3. Heat oven to 350 degrees.
  4. Set the salmon into a lightly oiled baking dish and brush generously with the glaze. Bake for about 15-18 minutes, or until cooked through to your preference.
  5. While salmon is cooking, heat a small pot to medium heat. Add olive oil along with onion and habanero. Cook about 5 minutes to soften. Add garlic and cook another minute.
  6. Add corn meal and water. Stir and bring to a quick boil. Reduce heat and simmer about 10 minutes to thicken. Stir in seasonings and heat another minute or so.
  7. Remove from heat and stir in cooked pumpkin.
  8. Serve pumpkin polenta onto plates then top with salmon. Drizzle with more glaze and serve!

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This recipe was originally posted at our mother site - Chili Pepper Madness - here: http://www.chilipeppermadness.com/chili-pepper-recipes/seafood/fish/salmon/habanero-pumpkin-glazed-salmon-over-spicy-pumpkin-polenta

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