jammin’ salmon…

If you went to the Reynolda Farmers Market early Friday, you might have been able to get a jar of Tomato Jam while it lasted. For those of you that did not, I will be making it again as I continue perfecting my recipe…as I am quite taken by this new condiment.

Describing this tomato jam isn’t fair to it. It is one of those items that is best tasted on the tongue rather than heard in words. Slow simmered for three hours, the tomatoes develop a deep and complex flavor and color. The first thing that teases your taste buds is the sweetness from the brown sugar, then you might notice a hint of lemon and spice. Then, like a fine wine, you are left with a tame spiciness to finish it off.

What is it that has me so taken? Like a new book, outfit, or needlepoint canvas, I think it is something familiar yet something new. Just old fashioned fun. Or perhaps my nerdy food side comes shining through. Either way, it has me jammin’ to a new flavor profile this week and I am thrilled about it.

I haven’t had time to sample it on many different things yet, but I can taste the yumminess of it over sliced grilled chicken, or on top of goat cheese or Brie with a nice glass of Cabernet, and it would make one the finest grilled cheeses I can imagine slathered between nice cheese and fine bread, with a surprising layer of sweet and spicy. I will leave you with a recipe idea I did make yesterday, which I called Jammin’ Salmon, and yes I did think the name was quite catchy. It is a simple and simply delicious dish.

I hope to see you soon. Until then, enjoy the best of food and life.

Jammin’ Salmon, serves 2

2 skin on salmon fillets
Olive oil
One lemon
Salt and pepper
4 oz jar of Julia’s Tomato Jam

1- Preheat oven to 375. Lightly drizzle olive oil in bottom of a covered baking dish or small casserole.
2- Place salmon fillets in covered baking dish, skin side down, and season with salt and pepper.
3- Squeeze juice of lemon over salmon to your liking.
4- Top each filet with a spoonful of tomato jam, cover and bake for 20 minutes or until cooked to your liking. 5- Remove salmon to serving plates and smother with remaining tomato jam on top.
6- Enjoy with family and friends, at a table, no tv, with nice music and sides!

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3 thoughts on “jammin’ salmon…

  1. Patsy Ashworth says:

    The jam is perfect.. It has a little kick but not too much.I can’t do a lot of heat.

    On Fri, Jul 11, 2014 at 1:04 PM, Patsy Ashworth wrote:

    > tomato jam is awesome. Wish I had gotten more! > Patsy > > > On Fri, Jul 11, 2014 at 10:55 AM, julia’s take away gourmet <

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