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Apricot glazed salmon with pomegranate salsa
Ingredients
Apricot basil glazed salmon:
- 4 salmon fillets (150 grams each)
- 1/2 cup (120 milliliters) of apricot jam
- 1 tablespoon (15 milliliters) of Dijon mustard
- 1 teaspoon (5 milliliters) of jalapeño peppers, seeded and diced
- 1 shallot, diced
- 1 teaspoon (5 milliliters) of fresh mint leaves, chopped
- 1 teaspoon (5 milliliters) of fresh Thai basil leaves, chopped
- Salt and pepper to taste
Pomegranate salsa:
- 2 pomegranates
- 4 apricots, seeded and diced
- Juice of 2 limes
- 2 shallots, diced
- 1 tablespoon (15 milliliters) of honey
- 2 tablespoons (30 milliliters) of fresh mint, chopped
Directions
Apricot basil glazed salmon:
- In a mixing bowl, combine all ingredients except the salmon fillets.
- Place fish on a baking tray with parchment paper.
- Pat the salmon dry, and coat with apricot mix.
- Preheat oven to 375F.
- Bake salmon for five to six minutes.
- Change oven setting to high broil, and keep cooking for two to three minutes, or until the glaze has started to caramelize.
- While broiling, have the salmon 15 centimeters away from the element.
- Remove from the oven, and serve immediately.
Pomegranate salsa:
- Remove the seeds of the pomegranate.
- In a large mixing bowl, mix all ingredients together.
- Serve cold alongside the Apricot Glazed Salmon.
