Firecracker Salmon

Easy-peasy weeknight salmon here to answer your needs. Throw your marinated filets (made with Smoked Peach Jam) on a sheet pan, top with your fave veggies and roast at 375°. We love broccolini and shiitakes!

Serves 4

1 tsp. garlic, minced
1 tsp. ginger, minced
1 tbsp. olive oil
1 tbsp. soy sauce
1 tbsp. sambal oelek (chili garlic sauce)
1 tbsp. hot sauce
1 tbsp. brown sugar
1/2 c. Smoked Peach Jam
Pinch of crushed red pepper
4 ea. salmon filets
Salt & pepper, to taste
Parsley & scallions, to garnish

1. Whisk all marinade ingredients together (through crushed red pepper) in a shallow bowl. Add salmon filets to marinade, turning to coat each side.

2. Cover and refrigerate for at least 2 hours, but preferably overnight.

3. Preheat oven to 375º. Place salmon on a baking sheet and roast for 8-10 minutes, or until cooked through.

4. Serve with chopped parsley and scallions.