Superfruit Salmon

This is one of the tastiest new ways to eat salmon that I've discovered so far.

What I used:

• a little over 1 lb. of salmon
• 2 Tbsp. of Crofter's Superfruit Spread - I'm thinking you can use just about any berry jelly you like but I chose Crofters North American blend because a) I'm a sucker for the black bear, b) my salmon was from Alaska and I wanted to keep the whole "North American" theme with the blueberries, cranberries and cherries and c) oh yeah, did I mention it's organic and fair trade?
• 2 Tbsp white vinegar
• 1 Tbsp coconut oil (more or less) - I used this because I didn't want it to stick to the glass casserole dish but I don't like to use cooking spray very often.  You can also use canola oil but if you use olive oil cook it at 225º for a little longer.  (Olive oil cooked at a higher temperature can become volatile a.k.a. it loses all of it's good healthful properties.)
• salt + pepper to taste

First I preheated my oven to about 350º.  I rinse my salmon, patted it dry, and rubbed it down with the coconut oil, and placed it skin side down in my baking dish.

Then I salted and peppered the top.

In a bowl I mixed the fruit spread with the vinegar and then smothered the salmon in that mix and baked for about 22 minutes.  (Cooking time will vary depending on the weight and thickness of your filet, so time accordingly.)

Usually when I make salmon it tastes crazy good the first time but the leftovers always seem so bland and boring.  But with this salmon the berry flavor actually made the leftovers seem appetizing.
Here it is served with rice and a side of freshly baked bread.

Yes that is a Cookie Monster plate.  I had had that plate since I was a kid and this was its last meal.  Shortly after this picture was taken and the meal on it was consumed, it fell off the drying rack and shattered on the floor. :(