Enid's Salmon with Roasted Garlic Onion Jam

This recipe was given to me some seven years ago by the very proper, but warmly enthusiastic stationer for our childrens' wedding invitations.  Enid, delicately thin, was impeccably dressed at all times, with the manners of Emily Post. At each appointment, once the wedding business at hand was covered, she always left me with a gem, and one was this recipe. I have made it more times than I can count, embarrassingly easy using a jar of jam (you are welcome), but oh so delicious! For four people about 1 3/4 pound salmon fillet should be enough. Two pounds for generous appetites. Enid preferred salmon steaks, but either will do. Can be served warm or chilled.

ENID'S SALMON WITH ROASTED GARLIC ONION JAM

1 3/4 salmon fillet, or 4 salmon steaks

Olive oil

Salt

Pepper

Lemon

1 Jar Stonewall Kitchen Roasted Garlic Onion Jam (based in Maine, can be found in specialty shops)

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place fillet on foil covered pan (you'll thank me as the jam gets quite sticky and this is one time parchment paper will not do). Drizzle over olive oil, a sprinkling of salt and pepper and a squeeze of fresh lemon juice. Bake at 350 degrees for 15 minutes. Take out pan and spread enough jam to cover top of salmon. Put pan back into oven and broil for 5 minutes more. Watch closely as the jam will burn easily.

Stonewall Kitchen