In the summertime, when so many vegetables are at their peak, the combination of tomatoes and corn is the perfect romance. These two ingredients come together in this recipe for salmon en papillote with tomato jam and sweet corn. The easy-to-make tomato jam adds spiced richness to an otherwise simple meal of fish and vegetables.
The first time I tasted tomato jam, I was at a farmer’s market — and I was blown away by the sweet-savory flavor of this unfamiliar condiment. I went home and immediately learned to recreate it. I’ve since found that taking the time to make tomato jam deepens the delicious love story between this condiment and any summer vegetable.
The tomato jam, with its rich flavor, complements the robust taste of wild salmon whether you’re cooking with sockeye or coho. Coho salmon is the more delicate of the two, which will produce a more delicate flake once cooked en papillote — a lovely texture to pair with the jamminess of the tomatoes. Sockeye salmon can be substituted, though it will have a firmer flake.
How to Make Tomato Jam
Making tomato jam is a simple, gradual process of cooking down ripe tomatoes until they reach a jammy consistency and sweet, concentrated flavor.
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Place diced tomatoes in a pan with spices and any other ingredients.
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Bring to a simmer and cook gently for 40 to 45 minutes.
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Cool, then enjoy as a condiment or ingredient to cook with.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
