Sweet and Spicy
Salmon
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4 salmon filets (about 1 1/2lbs)
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Salt and pepper
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¼ cup Mark & Stephen’s Apricot and Red
Pepper Jam or Mark & Stephen’s Peach Jalapeno Jam
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Serve with lime slices, rice, cucumber, green
onions, and/or sesame seeds and extra jam (optional)
Preheat oven to 400’. Line a baking sheet with parchment
paper. Place salmon skin side down and sprinkle with salt and pepper. Spread 1
TB jam on each slice of salmon (adding more if desired).
Roast for 12-14 minutes until salmon flakes easily with a
fork. Keep in mind that the salmon will continue cooking once removed from the
oven.
Optional: roast some asparagus and/or broccoli at the same
time to add more vegetable to the meal.
Serves 4.
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