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Salmon with Tomato-Ginger Jam
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Looking for a new twist to the traditional? Well, this tasty dish is sure to capture your audience--quick and easy! Who could ask for more??

15 mins.

17 mins.

4

Ingredients
2 Tbsp. white-wine vinegar
1 Tbsp. honey
2 Tsp. grated, peeled fresh giner
1 14.5 oz can diced tomatoes w/ sweet onions, drained
1 Tsp. finely chopped fresh mint
4 7 oz 1-inch thick salmon fillets with skin
1/4 tsp. salt

Directions
1. To make the jam, combine the vinegar, honey, and ginger in a small saucepan bring to a simmer over medium/low heat. Cook until the liquid is almost evaporated about 2 minutes. Stir in the tomatoes. Simmer until the flavors are blended about 4 minutes. Remove the saucepan from the heat. Stir in the mint and set aside.
2. Sprinkle the flesh side of the fillets with the salt and generously spray with nonsick spray. Heat a large ridged grill pan over high heat until very hot about 4 minutes. Reduce the heat and plac eht fillets in the pan skin side up. Cook until well charred about 4 minutes. Turn the fillets and cook just until opaque in the center 3-4 minutes.
3. Remove the skin from the fillets with a spatula. Serve with the jam.
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