After several stints in the Pacific Northwest as both a child and an adult, I am an official salmon addict. With no disrespect to the take from my local (GOM) fisheries, Salmon is right at the top of the list vying for the title of “Jim’s Favorite Fish”. If you like salmon as well, then try this tasty prep on for size.

This dish brings together several distinctive (strong) flavors, each vying for top billing. You wouldn’t necessarily try this mix on a less stalwart piece of fish…. not with the same results anyway. In the end, the three flavor profiles (Salmon, Rosemary & Hot Blueberry) find a wonderful balance producing a delicious entree for your meal.

Ingredients

2 Healthy Salmon Filets

2 Tbsp Hot Blueberry Jam

1 Sprig Rosemary

2 Tbsp Butter

Prep

The ingredients are just as simple as they sound. Salmon from the fish market (in Florida anyway), rosemary from the back yard, butter and hot blueberry jam. I ran across Jason, of Jason’s Fire Fusions, at the Bone Fishing Slam this past June and picked up this tasty treat. It is hot, but not too hot. Perfect for almost any palette. On the off chance you cannot source a ready made jam, try this hot blueberry jam recipe to prepare your own.

Melt (or clarify if you are so moved) the butter. Place a sprig of Rosemary in the butter, set aside and let sit for 30 minutes in a warm location.

Combine the Hot Blueberry Jam and Rosemary Butter. Ad more jam as needed to maintain a nice thick consistency. You don’t want the mixture sliding off the fish midway through the cooking process.

Put a dollop of the Hot Blueberry Jam/Rosemary butter mixture on each salmon filet.

Schmear the Jam/Butter mixture over each filet. Be sure to get full coverage. The mixture, along with providing flavor, will help ensurehelps keep the salmon nice and moist as it cooks.

Place a drizzle of water in a double walled baking pan. This will also work to keep the Salmon moist.

Place your Salmon on the baking sheet, add a sprig of Rosemary to each and toss the whole thing into the oven at 350 degrees. Bake 22-25 minutes depending on the thickness of your filets.

Piping hot and just out of the oven.Remove the Rosemary sprigs before serving…. they get a little funky looking after cooking, and pair with the sides of your choosing. The dish goes particularly well with earthy veggies like broccoli or brussel sprouts.

Riffs: While there are any number of riffs you can apply to this dish, I recommend caution. As is, it is a very balanced prep. If you are inclined, try some white pepper or cardomom in the butter/jam or swap out the fish for Spanish Mackerel.

Bon Appetit and Tight Lines!