Tomato Jam Crusted Salmon Recipe

1. Prepare the Jam Ingredients

Dice fresh tomatoes and finely chop golden raisins. Mince a small onion and a few cloves of garlic. Measure out sugar, red wine vinegar, olive oil, and a pinch of salt and pepper.

2. Cook the Jam

In a saucepan over medium heat, warm olive oil. Add onions and garlic, sauté until translucent. Add diced tomatoes and golden raisins. Stir in red wine vinegar and sugar. Simmer uncovered for 25-30 minutes, stirring occasionally, until thick and jam-like. Season with salt and pepper to taste. Set aside to cool.

3. Boil the Potatoes

Peel and quarter Yukon Gold potatoes. Place in a pot with salted water. Bring to a boil, reduce to a simmer, and cook until fork tender, about 15-20 minutes.

4. Mash the Potatoes

Drain the potatoes and return to the pot. Add butter, milk or cream, and mash until smooth. Mix in chopped artichoke hearts and freshly grated Parmesan. Season with salt and pepper to taste.

5. Cook the Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add baby spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper. Set aside and keep warm.

6. Combine Salad Ingredients

In a bowl, combine chopped marinated artichoke hearts, sliced olives (green or kalamata), and rinsed canned white beans. Add chopped fresh parsley.

7. Dress the Salad

Drizzle with olive oil and lemon juice. Add salt and pepper to taste. Toss to combine and refrigerate until ready to serve.

8. Prepare the Salmon

Pat salmon fillets dry and season both sides with salt and pepper.

9. Sear the Salmon

Heat a non-stick skillet with olive oil over medium-high heat. Place salmon fillets skin-side down, sear for 3-4 minutes until crispy. Flip and cook another 2-3 minutes until just cooked through.

10. Top with Tomato Jam

During the last minute of cooking, spoon tomato and golden raisin jam over each fillet. Turn off heat and let it warm through slightly.

11. Spoon a serving of mashed Yukon potatoes onto each plate. Place the spinach alongside. Set the jam-crusted salmon atop the potatoes. Serve with a scoop of the artichoke, olive, and white bean salad on the side. Garnish with fresh herbs if desired.