It’s summer and the farmers market is in full swing! I’m discovering new vendors that I love and trying to push the limits with their products and offerings! This week, I experimented with a beautiful piece of salmon that I picked up a couple weeks ago, (it was frozen to keep fresh) and this amazing Chili Jam from Savory Accents.

Ingredients:

• Olive oil
• 1 package (10oz) of cherry tomatoes
• 1 cup of red quinoa
• 2 cups of chicken stock
• 2 portions of salmon
• Savory Accents Chili Jam
• salt and pepper

(Salmon before it went into the oven, you can absolutely use more chili jam. I was being a little under generous)

Directions:

1. Preheat your oven to 400F
2. Prep a baking sheet with your salmon fillets. Place each fillet on a baking sheet and then with a basting brush cover your salmon with the chili jam. You want each fillet covered generously with the jam, this is where you’ll get your flavor.
3. Bring 2 cups of chicken stock to a simmer in a small saucepan.
4. Add 1 cup of red quinoa to the chicken stock until all of the chicken stock has been absorbed by the quinoa.
5. Put your salmon in the oven for 14-16 minutes.
6. I didn’t do this but if you want to, broil the salmon at the end so it gets a nice crust that is definitely an option.
7. When the quinoa is almost finished, heat a medium-size saucepan with olive oil and add your tomatoes, allowing them to blister.
8. Once your quinoa is finished cooking, add it to your medium-sized saucepan with your tomatoes to allow the flavors to incorporate. Season with salt and pepper. Cook for about 5-7 minutes.
9. Pull your salmon from the oven and plate with the quinoa and blistered tomatoes.
10. Serve and enjoy! (This meal goes well with a cold glass of Rosé and a best friend to share it with)