|Ingredients||1 12-ounce jar seedless blackberry jam
2 tsp dijon mustard
2 tsp lemon juice
1 to 1½ pounds Organic Creative Salmon fillets
1 tsp melted butter or margarine, or corn or canola oil (see directions)
1 cup fresh or thawed frozen whole blackberries, stems removed
|Directions||In a small heavy saucepan, combine jam, mustard, and lemon juice, blending well.
Bring mixture to a simmer over moderate heat; set aside.
Arrange fish fillets or steaks on a broiler rack or barbecue grill rack, lightly coated with vegetable cooking spray, about 3 inches from heat source. (Lightly coat fish with butter or oil or non-caloric vegetable cooking spray, if desired.)
Broil or grill fillets about 4 to 6 minutes per side, turning once. Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork.
Reheat sauce just before serving, if desired. Add whole berries to sauce, mixing gently to coat berries with sauce.
To serve, spoon a small amount of sauce over each fillet or steak; pass remaining sauce in a sauceboat.