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Gusto

Apricot Glazed Salmon with Pomegranate Salsa

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  • Serves:

    4

Ingredients

Apricot Basil Glazed Salmon

  • 4 salmon fillets (5 oz. each or 150 g each)
  • ½ cup (120 ml) of apricot jam
  • 1 tbsp (15 ml) of Dijon mustard
  • 1 tsp (5 ml) of jalapeño peppers, seeded and diced
  • 1 shallot, diced
  • 1 tsp (5 ml) of fresh mint leaves, chopped
  • 1 tsp (5 ml) of fresh Thai basil leaves, chopped
  • salt and pepper to taste

Pomegranate Salsa

  • 2 pomegranates
  • 4 apricots, seeded and diced
  • Juice of 2 limes
  • 2 shallots, diced
  • 1 tbsp (15 ml) of honey
  • 2 tbsp (30 ml) of fresh mint, chopped

Directions

Apricot Basil Glazed Salmon

  1. In a mixing bowl, combine all ingredients except the salmon fillets.
  2. Place fish on a baking tray with parchment paper.
  3. Pat the salmon dry, and coat with apricot mix.
  4. Preheat oven to 375F.
  5. Bake salmon for 5-6 minutes.
  6. Change oven setting to high broil, and keep cooking for 2-3 minutes, or until the glaze has started to caramelize.
  7. While broiling, have the salmon 6 inches away from the element.
  8. Remove from the oven, and serve immediately.

Pomegranate Salsa

  1. Remove the seeds of the pomegranate.
  2. In a large mixing bowl, mix all ingredients together.
  3. Serve cold alongside the Apricot Glazed Salmon.
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