CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Apricot glazed salmon with pomegranate salsa


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 jalapeƱo 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


Apricot basil glazed salmon:

  1. In a mixing bowl, combine all ingredients except the salmon fillets.
  2. Place fish on a baking tray with parchment paper.
  3. Pat the salmon dry, and coat with apricot mix.
  4. Preheat oven to 375F.
  5. Bake salmon for five to six minutes.
  6. Change oven setting to high broil, and keep cooking for two to three minutes, or until the glaze has started to caramelize.
  7. While broiling, have the salmon 15 centimeters away from the element.
  8. Remove from the oven, and serve immediately.

Pomegranate salsa:

  1. Remove the seeds of the pomegranate.
  2. In a large mixing bowl, mix all ingredients together.
  3. Serve cold alongside the Apricot Glazed Salmon.