Bristol Bay Sockeye Salmon with Heirloom Tomato Jam & Rainier Cherry Relish
Salmon:
1 7oz Filet
1Tsp Olive Oil
Salt & Pepper to Taste
- On Medium heat, sear salmon, skin side down, until crispy. Gently sear remaining sides, place on warm plate to let rest for about a minute before serving
Heirloom Tomato Jam
¼ c Red Wine Vinegar
2lbs Heirloom tomato diced
2/3 c sugar
1c Rainier Cherries – Pitted
Splash of Tabasco
Salt & Pepper to taste
- Blend all ingredients. In a medium saucepan, bring to a simmer for 30 minutes and remove from heat. Chill until use.
Rainier Cherry Relish
¼ lb Rainier Cherries – Pitted & Diced
2 shallots finely diced
Juice from one lemon
3T Extra Virgin Olive Oil
Splash of Tabasco
Salt to taste
- Mix all ingredients in Stainless Steel bowl. Recheck seasoning after one hour. Serve over tomato jam.
