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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  2. Ok, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome. Dark Web Links How to Access the Dark Web Website Traffic Estimator Best Backlink Checker Tools Play Free Games Online