Apricotsaucedsalmon Recipes

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APRICOT-SAUCED SALMON



Apricot-Sauced Salmon image

Make and share this Apricot-Sauced Salmon recipe from Food.com.

Provided by Barb G.

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 salmon steaks
2 teaspoons cornstarch
1/4 teaspoon salt
1 dash ground red pepper
1 (5 1/2 ounce) can apricot nectar
1 tablespoon honey
1 tablespoon vinegar
2 cups shredded romaine lettuce or 2 cups spinach
1/2 cucumber, thinly sliced (optional)
1 tablespoon white wine vinegar
2 green onions, sliced (1/4 cup)

Steps:

  • Rinse salmon; pat dry.
  • Spray the unheated rack of a boiler pan with nonstick spray.
  • place salmon on rack.
  • Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
  • This can also be cooked on outside grill or basket.
  • I even grill it in grill on stove.
  • Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
  • Gradually stir in nectar; add honey and 1 tablespoon vinegar.
  • Cook stir over medium heat until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Remove from heat.
  • Cover; keep warm.
  • In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar.
  • Divide among 4 plates.
  • To serve, place salmon on romaine mixture and spoon sauce over each serving.
  • Sprinkle with green onions.

EASY APRICOT-GLAZED SALMON



Easy Apricot-Glazed Salmon image

This super simple apricot-glazed salmon recipe uses only 3 ingredients! The apricot flavor is sweet with a little kick from the spicy mustard. It's easy enough for a quick summer supper!

Provided by Crafter060

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 3

2 tablespoons apricot preserves
1 teaspoon spicy brown mustard
4 (8 ounce) fresh salmon fillets

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.

Nutrition Facts : Calories 269.4 calories, Carbohydrate 6.4 g, Cholesterol 96.5 mg, Fat 7.6 g, Protein 41.2 g, SaturatedFat 1.9 g, Sodium 125.8 mg, Sugar 4.3 g

SHEET-PAN SALMON WITH SWEET POTATOES & BROCCOLI



Sheet-Pan Salmon with Sweet Potatoes & Broccoli image

The vibrant combo of cheese, cilantro, chili, and lime--inspired by Mexican street corn--makes this salmon sheet-pan dinner burst with flavor.

Provided by Sara Haas, RDN

Categories     Healthy Salmon Fillet Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons low-fat mayonnaise
1 teaspoon chili powder
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
4 cups broccoli florets (8 oz.; 1 medium crown)
1 ¼ pounds salmon fillet, cut into 4 portions
2 limes, 1 zested and juiced, 1 cut into wedges for serving
¼ cup crumbled feta or cotija cheese
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  • Combine mayonnaise and chili powder in a small bowl. Set aside.
  • Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.
  • Spread on the prepared baking sheet. Roast for 15 minutes.
  • Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
  • Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.
  • Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
  • Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
  • Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
  • Divide the salmon among 4 plates and top with cheese and cilantro.
  • Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

Nutrition Facts : Calories 504 calories, Carbohydrate 34 g, Cholesterol 83 mg, Fat 26 g, Fiber 7 g, Protein 34 g, SaturatedFat 6 g, Sodium 642 mg, Sugar 7 g

ZAARBUCKS FAMOUS APRICOT ALMOND SCONES



Zaarbucks Famous Apricot Almond Scones image

In July 2005, five women set out to Florence Italy to found Zaarbucks, a chain of kiosks serving coffees, teas, jaffles, fudge and baked goods. Early on, the group's business manger, PanNan, figured out that customers hooked on their fabulous baked goods would soon gain so much weight they would stop buying their daily muffins and scones. Quickly Bergy and Derf began working on a new recipe for a deletable new scone that would be kind to the figure. Having developed a basic recipe for light scones, they worked with Madeleine M. to develop a range of flavor combinations that would rival none. Apricot-Almond was by far my favorite so today, one time only, I'm sharing the recipe with you. Don't tell 'em where you got the recipe.

Provided by justcallmetoni

Categories     Scones

Time 37m

Yield 8-12 serving(s)

Number Of Ingredients 16

1/2 cup nonfat plain yogurt
1/2 cup fat free sour cream
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups flour
2 tablespoons flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 -4 tablespoons chilled reduced fat margarine or 3 -4 tablespoons low-fat butter
1/3 cup dried apricot, small diced
1/4 cup sliced almonds
2 teaspoons nonfat milk
2 teaspoons granulated sugar
cooking spray

Steps:

  • Preheat oven to 400°F.
  • Prepare baking sheet by spraying lightly with cooking spray.
  • In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
  • Cut in the margarine until the mixture resembles course meal.
  • Add the apricots and almonds into the flour mixture and mix thoroughly.
  • In a smaller bowl, mix together the yogurt, sour cream, and extracts.
  • Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
  • Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
  • Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
  • Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
  • Bake the scones 20 - 22 minutes.
  • Best served warm but cold is good too.
  • Enjoy!

SKINNY SPICY APRICOT-GLAZED SALMON



Skinny Spicy Apricot-Glazed Salmon image

Dress up your salmon with an easy glaze made with apricot nectar, soy sauce and ginger.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 16-ounce fresh or frozen skinless salmon fillet, 1 inch thick
1 1/2 cups apricot nectar
1/3 cup snipped dried apricots
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

Steps:

  • Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
  • Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
  • Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

APRICOT SALSA



Apricot Salsa image

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Provided by Melissa Goff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h40m

Yield 15

Number Of Ingredients 11

3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

Steps:

  • Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g

APRICOT-GLAZED SALMON WITH HERB RICE



Apricot-Glazed Salmon with Herb Rice image

Salmon lovers will really enjoy this nice and fruity tasting fish with just the right amount of sweetness. If salmon is new to your family, this is a great way to introduce it to them. Charlene Chambers - Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

6 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup white wine or reduced-sodium chicken broth
1/3 cup apricot spreadable fruit
1/2 teaspoon grated fresh gingerroot
2 cups reduced-sodium chicken broth
1 cup uncooked long grain rice
2 teaspoons butter
2 tablespoons chopped dried apricots
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 tablespoons sliced almonds, toasted

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.,

Nutrition Facts : Calories 408 calories, Fat 15g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 369mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 27g protein.

APRICOT MUSTARD GLAZED SALMON RECIPE



Apricot Mustard Glazed Salmon Recipe image

This Apricot Mustard Glazed Salmon is the perfect combination of sweet and savory, making this one of my new favorite recipes!

Provided by Lauren

Categories     Main Course

Time 25m

Number Of Ingredients 6

1 pound salmon fillet
¼ cup apricot preserves
1 ½ Tablespoons honey mustard
1 Tablespoon soy sauce
2 teaspoons ginger
1 teaspoon minced garlic

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together preserves, honey mustard, soy sauce, ginger, and garlic.
  • Place salmon fillet on baking sheet.
  • Spoon sauce over salmon.
  • Bake for 15-18 minutes or until salmon is fully cooked, flaking when cut with a fork.

Nutrition Facts : Calories 425 kcal, Carbohydrate 25 g, Protein 46 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 671 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

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