Gretel's Pro-Tip: Can’t find huckleberry jam? Try this recipe with blueberry or blackberry jam.
Ingredients
1 pound sockeye salmon Available in Our Seafood Subscription Box
1 tablespoon + 1 teaspoon Dijon mustard, divided
½ cup panko breadcrumbs
½ teaspoon chipotle powder, divided
4-6 ounces huckleberry jam
1 lemon, juiced
Salt and pepper, to taste
Directions
PREHEAT OVEN
Preheat oven to 400° F.
PREPARE SALMON
Season the salmon with salt and pepper. Spread 1 tablespoon Dijon mustard on the flesh side of the salmon, then press the panko breadcrumbs into the dijon mustard (the mustard will act as an adhesive). Dust the panko with ¼ teaspoon chipotle powder.
BAKE
Place the salmon flesh side up on a sheet pan, and roast for about 10 minutes until the sockeye is cooked through, but not overcooked.
MAKE SAUCE
In a small saucepan, combine jam, lemon juice, ¼ teaspoon chipotle powder, 1 teaspoon dijon mustard, and a sprinkle of salt & pepper. Cook over medium heat until it thickens, about 5 minutes.
SERVE
When everything is cooked, top the salmon with the sauce, and as Gretel says, “VIOLA — a masterpiece of excellence!”
