Salmon With Peach Sauce

One of the ways that I am changing my life since graduating from college is taking advantage of the time that I have to cook more often and to eat healthier.  Along those lines, I recently decided I was going to cook some salmon, in the interest of becoming more of a contributor to this blog than various versions of chicken and rice.

Learning to purchase and cook salmon was an amusing experience that involved me accidentally calling big sister S (the vegetarian one) to ask her advice on purchasing salmon and googling how to remove fish scales (which landed me on the helpful page "Frequently Asked Salmon Questions". You really can find anything on the internet.)

The learning, however, was so worth it.  I had some leftover peach preserves from a friend's wedding in January (for favors, they canned their own peach preserves.  How adorable is that?) and yet another friend brilliantly suggested putting them on salmon.  I remembered that Robin Miller of Food Network (one of my favorite cookbooks is her Quick Fix Meals) often uses preserves and the like in cooking. I decided to utilize those preserves, and the result was delicious.  Here's what I did:

look Ma, I'm eating my greens

Purchased small wild Alaska salmon fillet from butcher at Safeway.  Preheated oven to 350 degrees.  Descaled it using this method found via internet searching.  Set in a piece of foil, drizzled with lemon juice and olive oil.  Wrapped in foil, placed on baking sheet.  Mixed a 2-1 ratio of peach preserves and soy sauce, respectively, in a bowl, until well blended.  After about 15 minutes of cooking, added preserves mixture to salmon. Cooked another 10-15 minutes until flaky, but not too dry.

I imagine this would be delicious with any type of fruit preserves.

There, one step closer to shedding the title of finicky little sister. ;)