Apricot Glaze For Salmon Food

APRICOT GLAZED SALMON

Steps:

• Pat the salmon dry and season lightly with salt and pepper. Place it into a baking dish, around 9 x 13 or big enough to fit the fillet.
• In a small bowl, whisk together all of the glaze ingredients except for the tapioca flour. Pour it over the salmon, and let it marinate for 20 minutes. Optional, but if you're baking a large fillet, you can slice the salmon going across, not cutting fully through, but creating slits so that the marinade seeps through, and the middle section cooks evenly.
• Preheat the oven to 375 F while the salmon marinates.
• After the salmon marinates, bake the salmon for 20 minutes on the middle rack. Remove the baking dish from the oven, and mix the tapioca flour into the sauce. To prevent clumps, you can mix the tapioca flour in 1 tbsp of water before pouring it in.
• Place the dish back into the oven and bake for an additional 5 minutes, then broil for 2-3 minutes. Cooking time may vary depending on the thickness and size of your salmon.
• Once the salmon is done, remove from oven and top with sliced scallions and sesame seeds.

APRICOT GLAZE FOR SALMON RECIPE

Steps:

• Bring quinoa and broth to a boil. Reduce heat, cover and simmer until liquid has evaporated, about 10-15 minutes. Fluff with a fork. *Note, this is less than the recommended amount of liquid.
• Prepare ingredients: Preheat broiler to high. Season salmon with 1/4 tsp. salt and 1/8 tsp. pepper. Stir together apricot preserves and dijon mustard and spread over salmon filets. Slice green onions. Mince garlic. Chop zucchini. Chop pepper.
• Heat large skillet over medium high heat. Add remaining 1 Tbsp. oil to pan, and when it's hot, add vegetables to pan, stirring occasionally for about 7-8 minutes.
• While the veggies are cooking, broil the salmon on the second or third rack for about 10-12 minutes, or until cooked through.
• When the quinoa is done cooking, add to veggie pan and toss together. Add soy sauce to pan and stir until the liquid has evaporated.

SKINNY SPICY APRICOT-GLAZED SALMON

Steps:

• Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
• Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
• Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.

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.,

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.

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.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

APRICOT GLAZE

Steps:

• Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
• RED CURRANT GLAZE
• Substitute red currant preserves for the apricot preserves.

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.