Apricot Balsamic Glazed Salmon Recipes

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.,

APRICOT MUSTARD-GLAZED SALMON WITH ARUGULA

Steps:

• Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
• Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.
• Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.
• Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

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.

MAPLE BALSAMIC GLAZED SALMON

Steps:

• In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.
• Heat maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 minutes, or until syrupy. Remove from heat ; stir in rosemary.
• Preheat broiler. Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze. Broil 6-7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.

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.

APRICOT DIJON SALMON AND BROCCOLI

Steps:

• Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
• Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
• Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
• Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.

GRILLED CHICKEN WITH APRICOT-BALSAMIC GLAZE

Steps:

• In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.