Apricot Country Mustard Salmon Food

STONE-GROUND MUSTARD AND APRICOT SALMON

Steps:

• Preheat the broiler and place the oven rack about 5 to 6 inches away from the heat source.
• Line a rimmed cookie sheet or broiler pan with foil and coat with nonstick cooking spray.
• In a small bowl, combine the mustard and apricot preserves.
• Place the salmon on the prepared pan, skin side down. Sprinkle with salt and pepper. Place in the oven and broil for 5 minutes.
• Remove and spread mustard mixture evenly over the top and cook an additional 5 to 6 minutes, or until internal temperature reaches 145°F.
• To store, cover and refrigerate in a sealed container for up to 3 days.

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.

ZESTY APRICOT GLAZED SALMON

Steps:

• In a small saute pan over medium heat, heat oil.
• When hot, add jalapenos and saute until caramelized.
• Add garlic, and after a minute, deglaze with white wine. Then add the mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Preheat oven to 400 degrees F.
• Place salmon fillets on parchment paper or non-stick foil on a baking sheet and lightly season the fillets with salt and pepper, and place a rosemary sprig on each fillet.
• Spoon cooled apricot mixture over fillets.
• Bake salmon approximately 13 minutes.
• Garnish with lemon zest.