Sweet-and-Spicy Salmon with Jalapeños and Caramelized Onions

Serves 6

• 1 2-lb (910-g) side of salmon
• ½ cup oil
• 1 large Spanish onion, finely diced
• 1 large jalapeño pepper, finely diced and seeds removed
• ¼ cup Tuscanini Tomato Jam
• 1 Tbsp hot pepper jam or 1 tsp chili powder
• 1 tsp barbecue spice
• 1 tsp garlic powder
• 2 jalapeño peppers, sliced, for garnish
• ¼ tsp crushed red pepper, for garnish

Preheat oven to 350°F (175°C).

Wash and dry the side of salmon. Place it on a baking sheet lined with parchment paper.

Heat the oil in a nonstick sauté pan, then add the onion and jalapeño and sauté for 6–8 minutes, until onions are golden and caramelized.

Mix the rest of the ingredients in a bowl, then add them to the onions and mix. Sauté for an additional 3 minutes.

Spread the mixture onto the salmon, making sure to cover the entire fish evenly. Garnish with sliced jalapeño and crushed red pepper.