Cranberry, Yellow Pepper, & Orange Jelly Over Roasted Dilled Salmon


4, 4 ounce salmon filets

2 T light olive oil

1/2 t kosher salt + 1/4 t black pepper

1 t dried dill weed

1/3 C of the jelly

To Make JELLY:

1 large orange bell pepper, remove pith

2 clementines peeled, all pit removed, in sections

½ C fresh cranberries

½ t chili flakes

¾ C sugar

¼ C white wine vinegar

¼ t kosher salt


  • In a medium food processor, blend the peppers, clementines, and cranberries. When blended well transfer to a large saucepan and add the sugar, vinegar, chili flakes, and salt. Bring to a low boil and cook stirring often for 15 minutes. (Keep the bubbling low, not violent.)
  • Transfer to clean and sterilized small jars. Cover and refrigerate.
  • Will keep for 3 weeks in fridge.
  • To make salmon, preheat oven to 425 degrees F. Then rub filets with a little olive oil and the salt and pepper and sprinkle with dill weed. Place in a baking dish lined with parchment placed about 1/2 inch apart.
  • Slather the tops with the jelly covering the length of the fish.
  • Bake for 8 – 10 minutes or until fish filets are opaque.

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