Apricot Balsamic Glazed Salmon Food

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

APRICOT MUSTARD-GLAZED SALMON WITH ARUGULA

Steps:

• Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
• Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.
• Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.
• Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

APRICOT DIJON GLAZED SALMON

Steps:

• Place the salmon on a baking dish, brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.

APRICOT-BALSAMIC GLAZED AND GRILLED CHICKEN

Steps:

• Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
• While that's heating up, bring preserves and vinegar to a boil in a medium saucepan; lower the heat and simmer until thick and syrupy (7-8 minutes or longer).
• While THAT's cooking, drizzle oil over the chicken (on a plate or in a bowl); season with S & P; grill until cooked through (about 6 minutes per side).
• Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
• We had this with potato wedges baked in foil on the grill.
• PLANNED OVERS --
• Use any leftovers to make sandwiches for lunch the next day, or cut into bite-size pieces and add to a "grilled chicken" salad. Delicimosio!

APRICOT DIJON SALMON AND BROCCOLI

Steps:

• Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
• Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
• Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
• Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.

APRICOT-GLAZED SALMON WITH HERB RICE

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.,

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

GLAZED GRILLED SALMON

Steps:

• 1. PREHEAT barbecue to medium
• 2. COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by half, about 10 min.
• 3. OIL grill. Sprinkle salmon with salt and season with fresh pepper. Barbecue, skin-side down, with lid open, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, 15 to 17 min for every in. of thickness. Brush with vinegar mixture, then transfer to a platter.

GRILLED CHICKEN WITH APRICOT-BALSAMIC GLAZE

Steps:

• In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

APRICOT & COUNTRY MUSTARD SALMON

Steps:

• 1. 1 Ninja Cooking System or you can grill or cook in the oven too.
• 2. In a small bowl combine apricot preserves and mustard and whisk together. Pour your 2 cups of water into the Ninja and then place rack down inside Ninja. Season your fish with generously with salt and pepper and then place fillets on rack and spread the apricot & mustard mixture on top of the fish.
• 3. Set OVEN to 400 degrees F for 20 - 25 minutes and cover. Depending on thickness of fillet it may be less time if they are thinner.
• 4. Serve over rice, pasta, couscous or your favorite side dish. Once you have plated the fillet add a drizzle of balsamic glaze.

APRICOT-BALSAMIC-GLAZED SALMON

Steps:

• Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray.
• In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.
• Place salmon on baking sheet; top with glaze. Bake 10-12 min or until salmon begins to flake.