A bit of sweet & heat
- 1 pound sockeye salmon
- 1 tablespoon + 1 teaspoon Dijon mustard, divided
- ½ cup panko breadcrumbs
- ½ teaspoon chipotle powder, divided
- 4-6 ounces huckleberry jam
- 1 lemon, juiced
- Salt and pepper, to taste
Preheat oven to 400° F.
Season the salmon with salt and pepper. Spread 1 tablespoon Dijon mustard on the flesh side of the salmon, then press the panko breadcrumbs into the dijon mustard (the mustard will act as an adhesive). Dust the panko with ¼ teaspoon chipotle powder.
Place the salmon flesh side up on a sheet pan, and roast for about 10 minutes until the sockeye is cooked through, but not overcooked.
In a small saucepan, combine jam, lemon juice, ¼ teaspoon chipotle powder, 1 teaspoon dijon mustard, and a sprinkle of salt & pepper. Cook over medium heat until it thickens, about 5 minutes.
When everything is cooked, top the salmon with the sauce, and as Gretel says, “VIOLA — a masterpiece of excellence!”
Gretel's Pro-Tip: Can’t find huckleberry jam? Try this recipe with blueberry or blackberry jam.
Know Your Cook
- Gretel Hansen -
Gretel Hansen is a Chicago-area opera singer, voice coach, wife, and mother to a one year old baby boy named Henry. She also just happens to be the sister of our Chief Fishmonger, Nic Mink! They come from a big family of eaters and cookers, and it is routine that they share creative recipes with one another as a family. Being a new mom makes cooking significantly harder, so Gretel is drawn to recipes that are quick, healthy, and delicious. Henry’s huckleberry salmon, as she calls it, was inspired by her husband who prefers his salmon to have a little bit of crunch and a little bit of sweet and heat. He is the chipotle king and loves this dish!