Before I tell you about this salmon, I’m going to tell you about why today is awesome.
You might remember that back in May, I teamed up with a group of super-talented bloggers and environmentally-conscious businesses to form The Sustainable Seafood Blog Project (SSBP). Our goal is to bring sustainably savvy bloggers, readers, and businesses together to start conversations about sustainable seafood in the food blogging community. We talk about food every single day, and it was high time to start talking about where that food comes from!
Seafood is an especially pressing topic in the world of food system sustainability because once it’s gone, it’s gone. Fish are the last animals that we hunt on a large scale, and their numbers are dwindling across a multitude of species in all of our oceans.
You can read more about issues like the plight of the bluefin tuna or the environmental trauma of bycatch on our brand new SSBP website, and I encourage you to take a few moments to explore the resources we’ve put together on those pages.
But the real reason I’m stoked about today is that TODAY, friends, is the OFFICIAL INITIATION of our 2nd class of Project Partners! These fabulous ladies run top-notch sites in the food blogosphere, and I couldn’t be more thrilled to welcome them to the SSBP family and to call each one of them a Project Partner. Each new partner has posted a seafood recipe today, and they’re helping to spread the word about the importance of sustainable seafood. We also have some Founding Partners helping out with brand new seafood posts of their own! Help me show these bloggers some love by clicking through to their sites and letting them know how happy you are that they are committed to sustainability!
Also, I promised that I would tell you about this salmon. It’s a little bit fruity and a little bit earthy, and personally I was a huge fan of this combination. It uses up any extra Strawberry Basil Jam you might have, but you could just as easily make a glaze out of blackberry jam, apricot jam, or anything else you’ve got handy! If you’re using a thick jam or jelly, I recommend warming it up in a small saucepan first so that it breaks down a bit and is easier to spread across the salmon. Enjoy, and don’t forget to check out The Sustainable Seafood Blog Project and subscribe to our email list! Shameless plug, but seriously. The SSBP is très cool and we would love it if you’d consider joining us.
- 2 lb. fresh salmon filet
- 1 cup Slow Cooker Strawberry Basil Jam
- salt and pepper to taste
- 4 Tbsp. extra virgin olive oil
- Preheat your oven to 350 degrees.
- Drizzle 2 Tbsp. of olive oil over a baking sheet (I put a layer of foil down first to help prevent sticking)
- Place the salmon filet on top of the olive oil and top with the remaining 2 Tbsp. of oil.
- Pour jam over salmon and spread it evenly over the fish with a spatula or pastry brush.
- Sprinkle salt and pepper to taste over the fish.
- Bake salmon at 350 for 20-30 minutes, depending on the level of doneness you prefer.