Blackberry Glazed Salmon

For the flavors of the northwest, we bring together wild salmon and cherry blackberry for a delicious and quick meal. Serve with sautéed spinach and rice, and poached pears with chocolate sauce for dessert.

- 4 salmon steaks, each about 6-8 ounces (we suggest wild salmon)
- 4 tablespoons SchoolHouse Kitchen^® Cherry Blackberry Sage & Clove Anytime Spreadable Fruit.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 1-2 garlic cloves, minced - pinch of crushed red pepper flakes (optional)
- salt and freshly ground pepper

Preheat broiler. Mix the Cherry Blackberry Sage & Clove Anytime Spreadable Fruit, olive oil, soy sauce, and garlic in a small bowl. Add salt and peppers to taste. Place salmon steaks in a shallow baking dish lightly coated with oil. Spoon the sauce evenly over salmon. Broil salmon for approximately 10 minutes (depending on thickness of steaks), until just done. Fish should be opaque in color and flake easily with a fork.

Serves 4