I used Keta Salmon because it is supposed to be a milder tasting salmon for people who prefer a less "assertive" tasting fish. This proved to be correct, and I actually liked the Keta Salmon from Orca Bay Seafoods. So, if you are not normally a salmon or fish lover, I would suggest it. I did use Sockeye Salmon as well for the men in the house, because I knew they liked salmon and wanted to see if the recipe would also work with a more "assertive" tasting fish. My husband thought the recipe was good, the boys...well, they were of the mind that grandma makes salmon better, but still had seconds ;).
2 packages Orca Bay Salmon, thawed ( I removed the skin before cooking)
1 cup crushed pretzels
1 cup cornmeal
1 cup chopped cranberries
1 cup Helios Honeyed Peach Preserves
1/4 cup water
-Rinse salmon and place in marinating pan and drizzle with olive oil, then set aside.
-Set oven on broil.
-In a sauce pan combine cranberries and preserves with a 1/4 cup of water. Simmer for about 10-15 minutes.
-Spray pan with non-stick spray or lined with a Silpat.
-in a shallow dish, combine crushed pretzels and cornmeal.
-Make sure the salmon is covered in olive oil, then coat in the pretzel cornmeal mixture and place in pan for broiling.
-Cook salmon for about 10 minutes, flipping after about 5 minutes.
-Place you cooked salmon on your plate and spoon the cranberry and peach relish on top, to your desired amount.
I placed my salmon on a bed of steamed spinach and served it with mashed sweet potatoes to round out the meal.