Get Fit With Larysa Blog

Slammin’ Salmon

Posted on April 16, 2010 by admin

Got some salmon that needs to be cooked? Don’t know what to do with it? Try this recipe for a great tangy and sweet apricot-mustard glaze. The apricot nectar adds sweetness while the mustard and vinegar add acidity, a perfect combination. As far as cooking the fish, you can sear it and finish it in the oven or grill it. Personally, I think grilling it would complement the glaze by adding some depth to the brightness of the acid in it. This fish would make a perfect topping to a spicy arugula salad with a simple EVOO and lemon juice salad dressing. Healthy and Springy, mmmmmmm!
Eat On!

Chef Poppy
Grilled Salmon with Apricot-Mustard Glaze

Salmon:

4 (6-oz) salmon fillets

1 1/2 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp ground black pepper

Cooking Spray
Glaze:

1/4 C apricot nectar

1/4 C apricot preserves

1 Tbs Dijon mustard

1 1/2 tsp white wine vinegar

1 1/2 tsp honey

1/4 tsp kosher salt

1/4 tsp ground black pepper
1. Prepare grill.

2. To prepare fish, sprinkle fillets with garlic, salt, and pepper. Cover and refrigerate 15 minutes.

3. To prepare glaze, combine nectar and next 6 ingredients into a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 C (about 10 min). Remove from heat; set aside.

4. Place fillets, skin side up, on grill rack coated with cooking spray. Grill 2 min; carefully turn over, and grill 4 min or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 Tbs glaze; grill 30 sec.