Ease of preparation rating: Easy.
Yield: 4 servings.
Apricot Basil Glazed Salmon
Ingredients:
4 salmon fillets (5 ounces each or 150 grams each)
½ cup (120ml) of apricot jam
1 tablespoon (15ml) of Dijon mustard
1 teaspoon (5ml) of jalapeño peppers, seeded and diced
1 shallot, diced
1 teaspoon (5ml) of fresh mint leaves, chopped
1 teaspoon (5ml) of fresh Thai basil leaves, chopped
Salt and pepper to taste
Method:
In a mixing bowl, combine all ingredients except the salmon fillets.
Place fish on a baking tray with parchment paper.
Pat the salmon dry, and coat with apricot mix.
Preheat oven to 375 degrees.
Bake salmon for 5-6 minutes.
Change oven setting to high broil, and keep cooking for 2-3 minutes, or until the glaze has started to caramelize.
While broiling, have the salmon 6 inches away from the element.
Remove from the oven, and serve immediately.
Pomegranate Salsa
Ingredients:
2 pomegranates
4 apricots, seeded and diced
Juice of 2 limes
2 shallots, diced
1 tablespoon (15ml) of honey
2 tablespoons (30ml) of fresh mint, chopped
Method:
Remove the seeds of the pomegranate.
In a large mixing bowl, mix all ingredients together.
Serve cold alongside the Apricot Glazed Salmon.
