Roasted Sockeye Salmon with Savory Plum and Rose Jam with Mustard

Saw this one in the paper this morning, and it sounds DELISH!!
(serves 6)

Salmon:
1 T. EVOO, plus more for oiling the pan
2 (roughly 1 lb.) wild caught* sockeye or pink salmon fillets
Sea salt and freshly ground pepper

Jam:
1&1/2 lbs. small Italian prune plums, halved and pitted
1&1/2 cups Sugar in the Raw*
1/2 cup dry rose wine
1 t. yellow mustard seeds
1 t. kosher salt
1 bay leaf

To make the salmon: Preheat the oven to 425. Oil a rimmed* baking sheet if you want to keep the skin on when you serve the fish. The skin should lift off when the fish is done, which means you'll have more luck transferring the fillets to a serving platter in one big piece. Place the salmon fillets side by side on the baking sheet. Smear them with the olive oil; season with S&P; roast for 4-8 min., depending on the thickness of each fish. You'll know the fish is done when the entire top of the salmon has turned a lighter shade of pink, and you begin to see small white beads of fat forming on the lower edge of the thickest end of the fish. Serve immediately with the jam (heat the jam, if you like it warm).

To make the jam: In a med. saucepan, combine all the ingredients over med.-high heat, and bring to a low boil, stirring occasionally, and cook until the sugar has dissolved completely. When the liquid is clear, let the jam cook for and additional 12-15 min., skimming the foam off the top occasionally, until the bubbles become thick and the plums are falling apart. Let the jam cool for a few min. on the stove, then pack the jam into 3 half-pint jars, and let it cool. Cover and refrigerate until you're ready to use, up to 3 weeks.

"One man cannot summon the future. But one man can change the present." ~ Spock

Have FUN today! I will be worshipping the Lord, then watching football.

Love,

MM