Coogirl Candy Glazed Salmon with Charred Brussel Sprout Slaw

Coogirl Candy Glazed Salmon with Charred Brussels Sprout Slaw

This simple weeknight salmon is finished with a sticky Coogirl Candy glaze and served with a bright charred Brussels sprout slaw. The jam is used two ways: warmed into a glaze for the hot salmon and stirred into the chilled slaw dressing so the sweet jalapeño flavor appears in both warm and cool components.

Ingredients

• 4 salmon fillets, about 6 oz each, skin on or off
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• For the Coogirl glaze:
  • 1/3 cup Coogirl Candy
  • 1 tsp soy sauce
  • 1 tsp lime juice
• For the charred Brussels sprout slaw:
  • 4 cups thinly sliced Brussels sprouts
  • 1 small apple, julienned
  • 2 tbsp chopped parsley or cilantro
  • 3 tbsp plain Greek yogurt or vegan yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp Coogirl Candy (stirred smooth into dressing)
  • Salt and pepper to taste
• To finish:
  • 1 tbsp toasted sesame seeds or chopped toasted almonds (optional)
  • Lime wedges for serving

Instructions

1. Make the slaw: In a large bowl combine thinly sliced Brussels sprouts, julienned apple and chopped parsley. In a small bowl whisk yogurt, apple cider vinegar and 1 tbsp Coogirl Candy until smooth. Toss the dressing with the slaw, season with salt and pepper and refrigerate while you cook the salmon. The jam in the dressing adds sweet jalapeño notes and little flecks of pepper to the cold slaw.
2. Prepare the glaze: In a small saucepan warm 1/3 cup Coogirl Candy with 1 tsp soy sauce and 1 tsp lime juice over low heat, stirring until loosened and brushable, about 1-2 minutes. Keep warm on the lowest setting.
3. Cook the salmon: Pat salmon fillets dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a nonstick or cast‑iron skillet over medium‑high heat. Place fillets skin-side down if using skin and cook 3-4 minutes until crisp. Flip and cook 2-3 minutes until nearly done. In the last 30-45 seconds brush the warm Coogirl glaze generously over the flesh of each fillet and spoon a little onto the skin. Let glaze set briefly, then remove salmon and rest 1-2 minutes.
4. Assemble plates: Divide chilled Brussels sprout slaw among four plates. Place a glazed salmon fillet on each plate. Sprinkle with toasted seeds or nuts if using and serve with lime wedges.
5. Serve immediately: These are best when the salmon is warm and glossy and the slaw remains crisp. Offer extra Coogirl Candy at the table for guests who want more sweet-spicy finish.

Notes

• Creative use of product: Coogirl Candy is used both as a warm glaze for the salmon and stirred into the chilled slaw dressing, so the jam’s sweet-jalapeño character appears in hot and cold elements for a cohesive flavor profile.
• Heat control: The jam contains jalapeño pieces. Reduce the amount in the dressing if you prefer milder heat or remove visible pieces before mixing.
• Make-ahead: Prepare the slaw up to a day ahead and refrigerate. Warm the glaze and cook the salmon just before serving for best texture.