We love salmon at our house! When my mama brought me this fabulous cookbook from a trip to Washington State, this was one of the first recipes I tried, and it's been a staple in our house ever since! Salmon is a great lean protein and full of Omegas, doesn't taste too fishy, and is wonderful year-round. The salmon I used to make this last night came from Chile, and the fish monger at my grocery was kind enough to trim my filets just the way I wanted. These were thick filets, so please adjust your cooking time as necessary!
1 cup red currant jelly, divided
4 salmon filets, skin on (about 1/2 pound per person)
salt and freshly ground black pepper
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1 tablespoon olive oil
Preheat the oven to 500.
In a small sauce pan, melt a 1/2 cup of the red currant jelly over low heat. Place the salmon, skin side down, in a glass baking dish, season with salt and pepper, and drizzle the melted jelly over top.
Bake the salmon until just opaque at the thickest part. Mine took 20-25 minutes. Alternatively, you can grill the fish, turning once. When done, the skin should peel right off the fish and a soak in warm soapy water will remove it from your baking dish in about 30 minutes!
While the salmon is cooking, combine the remaining 1/2 cup jelly, lemon juice, mustard, and vinegar. Melt over low heat, then whisk in olive oil and season with salt and pepper. Keep warm.
Serve the salmon with the sauce drizzled around and over each piece of fish. Pairs wonderfully with Lemon Roasted Asparagus and Caesar Salad for a light and refreshing summer meal.
Recipe adapted from Celebrate the Rain, by The Junior League of Seattle.