I made a jalapeño jam this summer that has become my husband's favorite food in the world, so I needed some creative ways to use it. I found some wild Coho salmon at the market and the rest of the recipe was just a matter of putting together something that would both bring out the sweetness of the salmon and stand up to the jalapeños in the jam. I'm sure you could use another pepper jelly or jam, but I used a jam recipe from Joshua Boussel that I found on Serious Eats. We like heat, so I used every last seed in every one of those jalapeños when making the jam.

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