sockeye salmon with strawberry jam

served with marinated mushrooms and spinach-rice

2020-04-12

See also: oven-baked salmon, salmon with jalapeno jam

INGREDIENTS

This is what you need for 4 servings:

1 sockeye salmon fillet, 1.5-2 lbs.
strawberry jam
S&P
boiled rice
creamed spinach
marinated mushrooms

Pic1: sockeye salmon

Directions

2020-04-12

Pic2: season
Pic3: add strawberry jam
Pic4: all done

Season to taste.
Paint with strawberry jam.
Bake 15-20 minutes at 300-350 ºF. until fully cooked through.

Pic5+6: creamed spinach & rice
Pic7: marinated mushrooms, sliced

See: creamed spinach, mix with cooked rice.
See: marinated mushrooms

Pic8-10: all done, served

Serve and enjoy.

salmon spread

My traditional morning after snack.

Directions

2020-04-13

Pic11: leftover salmon
Pic12: salmon spread
Pic13: on toast, with jam

Separate the salmon meat from the skin, discard the brown meat.
Mix with 3/4 mayo / 1/4 ketchup to taste.
Optional: add 1 tbsp. cognac
Serve with toast & jam.
Enjoy.