November 12, 2015


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Serves 4.

8 dried apricots, quartered
3/4 cup canned apricot nectar
1/4 cup distilled white vinegar
1/4 cup sugar
1/2 to 1 tsp. Asian chili sauce (Sriracha)
2 tsp. minced fresh ginger
2 tsp. minced shallots


4 (5 to 6 oz.) salmon fillets, 1 inch thick
Sea salt and pepper to taste
3 T. grapeseed or vegetable oil, divided use
1/4 cup chopped Italian parsley
2 T. chopped chives
1/2 cup toasted chopped pistachio nuts

1. To make the sauce, place all ingredients in a medium saucepan and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes or until apricots are very tender.  Transfer to a blender and blend until smooth—return to saucepan simmer to thicken, if desired, or simmer to warm through.  (Keeps 3 weeks in refrigerator.)

2. For salmon, preheat oven to 375 degrees.  Season fish well with salt and pepper.  Heat 2 tablespoons oil in a large nonstick pan.  Sear fish 1 minute per side and then transfer to a parchment-lined baking sheet.

3. Toss remaining 1 tablespoon oil with parsley, chives and pistachio nuts.  Brush fish lightly with the Apricot Glaze. Spread pistachio mixture on the fish and bake for 6 to 8 minutes or until just cooked through.  Serve salmon in a pool of the Apricot Glaze or place glaze in a squeeze bottle and drizzle over the top.

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