Skillet Salmon with Tomato Jam

This recipe is a long time in the making. I love Salmon baked, grilled on the BBQ or fried in an iron skillet. For several years I owned a Gourmet Jam Business. I preserved some of the best jam in Ventura County if I do say so myself. To make this recipe we added our Tomato Spread to the Salmon and yummy addition. I think the most work you will have with this recipe is deciding what side dishes you want. 

Ingredients

• 2 (8 ounce) wild caught fillets
• Olive Oil
• 1 8 ounce jar of tomato jam or spread
• 2 shallots
• roasted garlic or one freshly chopped garlic clove
• Seasoning of your choice

Let us get started. 

Slice thinly your shallots. Good to have them ready. Clean your fish and pat dry. Season your fish on both sides.  Have an iron skillet or frying pan ready. I use iron skillets for 90 %of my frying. The skillet gets good and hot and cooks evenly. 

Put a bit of olive oil into your skillet. Next place the shallots in the hot pan. Let them cook for about 5 minutes so they seperate. 

Now push the scallions to the rim and place the fish in the center of the skillet skin side down. The fish only takes minutes because the skillet is so hot and remains that way. 

Don't let your shallots burn keep them moving or take them out for now and set them aside. After about 5 minutes turn your fish over. Use a fish spatula or a spatula that will turn and flip without sticking. Now pour the tomato spread over the fish and cook on that side an additional 5 minutes.

Ok one more turn of the salmon and you will be done. This lets the fish sit in the sauce a few more minutes. Once it has cooked about 2 more minutes take the fish out and place it on a serving platter. 

Take the shallots and juices the salmon cooked in a drizzle it over the fish. 

This was heavenly !