Salmon Fillets with Tomato Jam

The tartness of orange peel, vinegar, and marinara sauce complement the richness of the salmon. Serve with brown rice, which adds a nutty flavor element to this meal.

4 pieces salmon fillets (about 6 ounces each), skin removed

3 teaspoons olive oil

1⁄8 teaspoon salt

1⁄8 teaspoon ground black pepper

1 medium onion, chopped

2 large garlic cloves, crushed with garlic press

1⁄2 teaspoon dried basil

1⁄4 teaspoon dried oregano

1 tablespoon sugar

1⁄4 cup red wine vinegar

1 cup marinara sauce

1⁄2 teaspoon freshly grated orange peel orange slices

• Preheat oven to 400°F. Grease 13" by 9" baking dish; set aside.
• With tweezers, remove any bones from salmon. Arrange salmon in single layer in prepared dish; rub with 1 teaspoon oil and sprinkle with salt and pepper. Bake salmon until it turns opaque throughout and flakes easily when tested with a fork, about 15 minutes.
• Meanwhile, in nonstick 10-inch skillet, heat remaining 2 teaspoons oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in garlic, basil, and oregano; cook 20 seconds. Add sugar; cook until sugar begins to caramelize, about 1 minute. Add vinegar and heat to boiling; boil until almost evaporated, about 1 minute. Stir in marinara sauce and orange peel; cook until sauce has a jamlike consistency, about 5 minutes.
• Serve salmon with tomato jam. Garnish with orange slices.

Makes 4 main-dish servings.

Prep: 10 minutes

Bake/Cook: 15 minutes