Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto

In a saute pan add tomatoes, onions, garlic and sugar and cook over medium low heat until liquid is reduced and consistency is jammy. Add red wine vinegar, salt and pinch of red pepper flakes, stir and set aside to cool slightly. In a small bowl combine bread crumbs, melted butter and grated parmesan cheese. Stir until the butter is absorbed into the breadcrumbs and then add chopped parsley. On a sprayed or lined sheet pan, place 4 Sockeye Redi Grill fillets. Top each fillet with ¼ of the bread crumb mixture and place in the oven for 5 minutes or until bread crumbs are golden brown and fish is heated through. To serve; divide tomato jam evenly among 4 plates and top with salmon filets. Garnish with fresh herbs and orange zest.