This afternoon I went to the fresh market to get almonds. I like to snack on almonds, and they are just so good at the fresh market! So since I was already there, guess what I did… browse in search of dinner ideas. I have been dreaming of this fish recipe in a broth of red sweet tea, so I have been searching for ideas to coat my fish, and for vegetables to accompany that fish;-)

So this is how I came about the two items I used for my recipe this evening:

Muscovado brown sugar ( it is a brown sugar from the Mauritian Islands. It is sweet, but not so sweet. Its particularlity is that it tastes like coffee and ginger at the same time.) What a great idea for glazing fish?!?!.

And Red Bell Pepper and Ancho Chili Jam.

Ingredients for 3: 3 salmon filets, 3 tsp of muscovado brown sugar, pepper to taste. 3 tsp of Red Bell Pepper And Ancho Chili Jam.

Turn the oven to 350. Place the salmon on a silpat or on the deep silpat. Dust pepper all over the top of the salmon. Cover muscovado sugar all over the fish and place in the warm oven. Cook for 5-7 minutes.

While the salmon is cooking, place the corn in the large round mold, cover the mold with the octogonal silpat and cook in microwave for 5 minutes. Set aside.

In a medium size frying pan, melt 1 tbsp of butter and saute the onion until it becomes golden and soft. Add the corn and saute for 5 minutes. Season with salt and pepper.

To serve, Place the corn on the plate and place the salmon filet over the corn. Add 1 tsp of the pepper jam atop the salmon. Devour….

Bon Appetit and Happy Cooking!!!