Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Maison Perrotte’s Menton Lemon Jam, bright, intensely aromatic and naturally zesty, is as much at home in a sauce for fish as on a buttered croissant.
Serves 4 · 20 min
Ingredients
- 4 salmon fillets
- 3 tbsp Menton Lemon Jam (Maison Perrotte)
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- Rice and steamed green beans, to serve
Method
- Heat the oven to 400°F (200°C) and place 4 salmon fillets on a lined baking sheet.
- Stir together 3 tbsp of the lemon jam, 1 tbsp soy sauce and 1 tsp grated fresh ginger.
- Brush most of the glaze over the salmon, keeping 1 tbsp aside, and bake for 12 to 15 minutes, until the fish flakes easily.
- Serve with rice and steamed green beans, drizzled with the reserved glaze.
The star of this recipe: Menton Lemon Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
