Dear winter, It just isn’t working for me any more. Even the dog seems tired of the chewy water. Let’s break it off. –K, thanks.
While all of you down South are seeing signs of spring, we are still running the woodstove and trying to keep warm. Here is one more recipe/technique that heats up the oven (and house!). If you have no need to keep your house warm, then by all means use a toaster oven.
This is a method I use to prepare fish but could be applied to chicken cutlets or other quick cooking proteins. Squish a bit of jelly or jam over the top of the fish and bake it in the oven. Yup, it’s that simple. Try the jelly baked fish technique with almost any preserve.
Favorite fish toppers in this house are Hefeweizen beer jelly, Rosemary Garlic Chablis wine jelly, and Red Wine Marmalade.
Recently I used the combination Hefeweizen beer jelly and salmon. I served the fish with baby arugula salad, chewy mixed grain pilaf, a spoonful of marmalade, and topped all with crunchy chia seeds.
Baked Salmon with Hefeweizen Jelly Glaze
- 6oz of Salmon per person. Feel free to substitute any other fish, sea scallops, etc.
- 1t – 1T jelly, jam, preserves per portion of fish
- Salt to taste
Preheat the oven to 375 degrees or, optionally, turn the broiler to low.
Pat the fish dry with a clean cloth or paper towel. Arrange fish, skin side down, in shallow pan. Sprinkle the fish fillets with salt. Using no more than 1 tablespoon of jam per serving, take a fork to squish the jam onto the top of the fish. Bake at 375 for 20 minutes or until the fish is firm.