Salmon and Tomato Jam

• ​2 tbs ginger
• 1 small onion, minced
• 14 oz can tomatoes 
• 1/2 tsp crushed red pepper
• 2 tbs brown sugar

• ​2 tbs rice wine vinegar
• salmon
• garlic
• rosemary
• thyme

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1. Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
2. Add the tomatoes, crushed red pepper, sugar and vinegar
3. Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
4. Season
5. Prepare salmon by cutting thin slices into skin side of the salmon
6. Season each cut with salt, pepper, thyme, and rosemary 
7. Drizzle with oil
8. Lay in hot oil skin side down, push down so it cooks evenly, and season
9. When 2/3 of the side of the fish has turned pink (4-5 minutes, flip 
10. Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
11. Remove pan from heat but leave fish in hot pan so it stays crispy
12. Serve jam on top of salmon and garnish with cilantro and lime wedges