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The salmon is roasted until perfectly cooked and topped with the tomato jam, creating a delightful contrast between the tender fish and the tangy-sweet glaze. It’s a simple yet impressive dish that’s sure to be a hit at your table.
1 and 1/2 pounds center-cut fresh salmon boneless and skinless
1/2 teaspoon salt
2 teaspoons oregano
2 teaspoons Pereg Sumac
1 tablespoon Tuscanini Extra-Virgin Olive Oil
2/3 cup Tuscanini Tomato Jam
Cut the salmon into one-inch cubes and place them in a bowl.
Add salt, oregano, and sumac.
Toss well so the salmon is well coated with the spices.
Heat olive oil in a large skillet and add salmon cubes. Cook on medium-high heat for two minutes, then turn the salmon cubes to the opposite side and cook for an additional two minutes. The salmon will not be fully cooked – you will continue cooking once you add the jam.
Carefully remove the salmon and place it on a plate.
Using the same skillet, add the tomato jam and heat it for two minutes.
Add the salmon back into the pan, carefully turning over the pieces and making sure that every piece is well coated with the tomato jam. Cook for another two minutes or until the salmon is cooked to your liking.
Sponsored by Tuscanini
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