Baked Salmon with Spicy Plum Preserves and a GIVEAWAY

by heidi on November 5, 2012

Baked Salmon with Spicy Plum Preserves from foodiecrush.com

You’ve been there, we all have in one form or another. You’ve invited friends over for a weeknight bite and a sip, but the bossman says, “You know that campaign you were working on for Friday? Guess what? Times change and you will too. It’s due tomorrow.” Sucks to be you is what you’re thinking and then you realize, oh wait, he’s got his coat and his cute little lunchbox his wife packed for him and HE’S the one walking out the door.

But wait! I have friends coming over and I still need to stop by the grocery store for the main dishalish. I still need to grab some vino at the wine store and vacuum the top layer of dog hair off the floor.

What’s a hostess to do?

Baked Salmon with Spicy Plum Preserves from foodiecrush.com

Take the short cut route and make an elegant dish look hard but when in reality it’s oh so easy.

My secret? It’s all about pairing sweet with savory and the easiest way to do this is with a little ingredient most people think of as the last letter in that dastardly sand of a PB&__. This is where the smoke and mirrors come into play.

Baked Salmon with Spicy Plum Preserves from foodiecrush.com

Jam, jelly, preserves. Melting a little butter in a saucepan with a high-quality preserve equals instant sweetened flavor and jammy caramelization for poultry, fish or even bacon. Did someone say bacon? Toss in an herb or spice and you have instant awesome sauce.

There are very few jams I will purchase at the grocery store, like maybe two. Most of them have a manufactured taste and I prefer a chunky, real fruit flavor. So the number one jam I buy is Bonne Maman—Four Fruits is my favorite—and that’s the way its been for years. The proof is in my disorganized cupboard where I save the stylin’ jars with their gingham checked lids to store soups and sauces and to use for making and shaking my homemade salad dressings or making quick pickles or jalapenos.

~~~~ GIVEAWAY ~~~~

You know you want some of your own, and I’m going to give you the chance to win some of your own. The folks at Bonne Maman want you to try out their new Golden Plum Preserves and their popular Strawberry and Fig Preserves too.

There are two ways to enter to win:

1. LIKE my photo of Baked Salmon with Spicy Plum Preserve on THIS Pinterest board. Leave your Pinterest username in the comments below (and a let people know you’re on Pinterest :) )

2. For an additional entry sign up for Bonne Maman’s newsletter at the bottom of THIS PAGE and leave an additional comment below.

That’s it. Of course I’d love to know you follow me on all of the social media outlets and of course I want to hear what you think of the recipe, but that’s not required to enter, I just like knowing what you think: the good, the bad and the delicious.

Details: The contest starts November 5th at 12:00 am PST and will end November 15th at 11:59 PM PST. Winner will be drawn at random and contacted via email. Winner will have 48 hours to respond before another winner is chosen at random. Winner must reside within the continental US and The prize will be shipped by Bonne Maman. Bonne Maman has compensated me for this post and provided me with samples of the Golden Mirabelle Plum Preserves. All opinions are my own and I’m happy to share this product with my readers.

Good luck friends and happy Monday!

Baked Salmon with Spicy Plum Preserve

Serving Size: serves 4

Baked Salmon with Spicy Plum Preserve

A no-fuss recipe for easy entertaining that looks like so much more.

Ingredients

4 6-ounce Wild Salmon filets
2 tablespoons unsalted butter
1 tablespoon fresh ginger, minced
1 cup Bonne Maman Golden Plum Mirabelle Preserve
1/3 cup chopped Marcona almonds
1 serrano pepper, thinly sliced
kosher salt and freshly ground peppermint
¼ cup cilantro leaves
4 small cedar planks

Instructions

  1. Preheat oven to 400 degrees.
  2. Rinse salmon filets and pat dry with paper towels. Place fish on cedar planks, season with kosher salt and black pepper and put planks on a large baking sheet.
  3. Melt butter over medium heat in a small saucepan. Add ginger and cook for 1 minute. Add Bonne Maman Golden Plum Mirabelle Preserve to saucepan, mixing well with butter and ginger and cook for 2-3 minutes or until flavors have melded. Remove from heat.
  4. Coat each filet with at least 2 tablespoons of jam mixture, top with a sprinkling of Marcona almonds and add a few slices of serrano pepper to each filet. Bake in oven for 10-12 minutes. Remove from cedar planks or if you'd like a rustic feel, serve as is with cilantro leaves, lime wedges and additional serrano chili slices on the side.
http://www.foodiecrush.com/2012/11/baked-salmon-with-spicy-plum-preserves-and-a-giveaway/

Subscribe to Foodie Crush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings

56 comments |

Posted in: entrees,meat and seafood,recipes

{ 53 comments… read them below or add one }

Averie @ Averie Cooks November 5, 2012 at 2:29 am

Liked!

http://www.pinterest.com/averie is my username

And your salmon is gorgeous!

Reply

Joanne November 5, 2012 at 6:34 am

I’m a major fan of the sweet savory salty combo, especially when it comes to salmon and especially ESPECIALLY when it involves a bonne maman jam! This is the good stuff right here.

Reply

sara November 5, 2012 at 7:01 am

liked your photo on pinterest @saramama

Reply

Deborah November 5, 2012 at 7:51 am

Ok, this is seriously calling out to me. Holy yum!!

Reply

Michelle S November 5, 2012 at 8:14 am

I liked you pin on Pinterest and here is my Pinterest username http://pinterest.com/michelles66/

Reply

Michelle S November 5, 2012 at 8:15 am

I receive Bonne Maman’s newsletter by email :)

Reply

Sandy @ RE November 5, 2012 at 8:16 am

Love the sweet and savory flavor with salmon!

Beautiful photography, as always, Heidi!

Reply

Ruth Naylor November 5, 2012 at 8:18 am

I liked this on Pinterest. My username is Ruth Naylor.

Reply

Estebandido November 5, 2012 at 8:32 am

The recipe looks wonderful. I can’t wait to try it.
I did “like” it on Pinterest.
My Pinterest address is https://pinterest.com/estebandido/

Reply

ErinK November 5, 2012 at 8:48 am

Signed up for the emails (I’m not on pinterest-please don’t judge me!), and can’t wait to try this recipe!!i

Reply

Auntiepatch November 5, 2012 at 8:50 am

I liked this delicious recipe on Pinterest. My username is Karen Anderson.

Reply

Auntiepatch November 5, 2012 at 8:52 am

I subscribed to Bonne Maman’s newsletter. Some great recipes on the website! I’ll be trying the Blueberry Crumb Bars tomorrow!

Reply

Abby November 5, 2012 at 8:56 am

LOVE salmon every which way. Liked your photo too :)

http://pinterest.com/abbydumont

Reply

Cookin' Canuck November 5, 2012 at 9:06 am

What a gorgeous salmon recipe! Do I have to save this for when guests are coming over? Because I’d be happy to eat this at least one a week.

Reply

Lisa November 5, 2012 at 9:14 am

I am excited to try this recipe! Pinned to Pinterest.com/LisaSyverson

Reply

Lisa November 6, 2012 at 11:50 am

Tried this today with a combo of cherry and fig preserves because that’s all I had on hand. It was beautiful and delish! Thank you for sharing your recipe.

Reply

Jackie C. November 5, 2012 at 9:23 am

Liked on Pinterest!

Reply

Sarah November 5, 2012 at 9:49 am

I liked it on Pinterst. @smhuts!

Reply

Cassie | Bake Your Day November 5, 2012 at 10:02 am

Salmon is my favorite and this looks like it was cooked perfectly. These flavors are perfect, too!

Reply

Alison @ Ingredients, Inc. November 5, 2012 at 10:08 am

so pretty Heidi! Great sounding giveaway!

Reply

Barbara November 5, 2012 at 10:36 am

I liked your photo on pinterest – user name is Barbara McGlone

Reply

Barbara November 5, 2012 at 10:40 am

I have signed up for Bonne Marie’s newsletter

Reply

Ashley @ Wishes and Dishes November 5, 2012 at 10:40 am

I liked the photo on Pinterest! My username is below :)

http://pinterest.com/starrynight1628/

Reply

Ashley @ Wishes and Dishes November 5, 2012 at 10:41 am

I subscribed to Bonne Maman’s newsletter.

Reply

Jaylene Patelzick November 5, 2012 at 11:53 am

Heidi ~ Thank you for all your wonderful recipe ideas. I check out your blog almost every week while on break at work to see what’s new. Love all your fresh, flavorful ideas. I’m excited to give this one a try. LIKED! http://pinterest.com/jaybird7
Have a great day!

Reply

Heather November 5, 2012 at 12:00 pm

Liked your photo — Heather Goesch (squirrelbread)

Reply

All That's Left Are The Crumbs November 5, 2012 at 12:14 pm

I liked the photo on Pinterest.

http://pinterest.com/arethecrumbs/

Reply

All That's Left Are The Crumbs November 5, 2012 at 12:16 pm

I signed up for their newsletter.

Reply

Julia November 5, 2012 at 12:29 pm

I liked it on Pinterest (ACedarSpoon) http://pinterest.com/juliajolliff/

Looks so good!

Reply

Rachel - A Southern Fairytale November 5, 2012 at 5:35 pm

oh dear heavens, woman.

<3 YUM and gorgeous and YUM

Reply

Rachel - A Southern Fairytale November 5, 2012 at 5:44 pm

Rachel Matthews – SthrnFairytale on pinterest

Reply

Martyna @ Wholesome Cook November 5, 2012 at 6:34 pm

Unfortunately I am not eligible for the giveaway, but I am going to Pin It anyway because, frankly, those photos look spectacular and the recipe sounds really amazing. I adore mixing jam into savoury dishes, and with Bonne Maman who wouldn’t??

Reply

Brian @ A Thought For Food November 5, 2012 at 8:20 pm

I totally repinned this awesome recipe and then saw about liking it. So, you got both ;-)

This totally rocks my world. Looks freakin’ amazing!

Reply

Corisa November 5, 2012 at 9:02 pm

signed up with Bonne!

Reply

Gwen @SimplyHealthyFamily November 6, 2012 at 11:45 am

Salmon is one of my fav foods. Pairing it w this preserve sounds amazing!

Reply

Alice @ Hip Foodie Mom November 6, 2012 at 2:00 pm

My pinterest user name: http://pinterest.com/aleedallas/

Reply

Natalya November 6, 2012 at 3:18 pm

Looks amazing!

Reply

Lynnsey Mostad November 6, 2012 at 3:26 pm

I’m not one for salmon, but love all of the chicken recipes I have tryed with plum and am going to try this one as it looks pretty delicious! Thank-you!

Reply

Jenn G November 7, 2012 at 8:41 am

I just found your site and love your recipes and photos! Followed you to Pinterest and entered the contest! Sign me, gremlinjenn!

Reply

Lily Sheng November 8, 2012 at 9:25 am

I liked the pinterest photo, I’m at http://pinterest.com/lsloves/

Reply

Lily Sheng November 8, 2012 at 9:26 am

I signed up for their newsletter. Thanks for the giveaway!

Reply

Anna @ Crunchy Creamy Sweet November 8, 2012 at 10:49 am

Liked your gorgeous photo!
http://pinterest.com/CrunchyCreamySw/

Reply

Aneesa November 8, 2012 at 8:08 pm

I LIKED your photo on Pinterest. My Pinterest page is: http://pinterest.com/aneesalewis/

Reply

Aneesa November 8, 2012 at 8:09 pm

I signed up for Bonne Maman’s newsletter.

Reply

Cookie and Kate November 11, 2012 at 9:45 pm

I am all about the sweet and savory. My blog may be entirely vegetarian, but learning how to cook fish well is actually one of my goals. I’m really into this salmon idea!

Reply

kesha November 12, 2012 at 12:09 am

I LIKE your photo of Baked Salmon with Spicy Plum Preserve on Pinterest
kesha gooding

Reply

kesha November 12, 2012 at 12:10 am

I signed up for Bonne Maman’s newsletter

Reply

Cheryl A November 12, 2012 at 7:05 pm

I love Salmon and want to try this! Cherylaurelio at pinterest

Reply

wendy November 13, 2012 at 5:49 pm

this looks over the top delicious. bah come here and cook it for me please.

Reply

Barb K November 15, 2012 at 1:56 pm

I Liked your recipe on Pinterest. Under Courtney Anderson.

Reply

Barb K November 15, 2012 at 2:00 pm

Already subscribe to the News Letter. Bonne Maman.

Reply

Amanda January 15, 2014 at 11:08 pm

Found this after buying some lovely wild caught salmon at the store tonight and was searching Pinterest for new recipes. I pinned it on Amanda Licastro under “recipes.” Yum.

Reply

Judy Griffin January 20, 2014 at 2:12 pm

Looks delicious. I didn’t see when to add the ground peppermint. What do you grind the peppermint with?

Reply

Leave a Comment

{ 3 trackbacks }