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Posts Tagged ‘apricot preserves’

Apricot salmon with mushroom risotto and corn on the cob

This is Part 2 of the Meal of Deliciousness. Admittedly, the picture isn’t all that great, but this is one of my favorite salmon recipes (discovered haphazardly in one Suzanne H.’s kitchen on that fateful day in college). The ingredients may sound a little weird, but just trust me on this one. The finished product mixes them divinely.

Ingredients

There are absolutely no measurements to this concoction, but I’ll do my best to estimate. The estimated measurements are for one serving of salmon.

  • 1 serving of fresh salmon
  • 1 Tbs apricot preserves
  • 1 Tbs honey
  • 1/8 tsp cayenne pepper (a few sprinkles, based on how much of a kick you want it to have)
It would also be delicious with orange marmalade instead of apricot preserves.

Directions

Preheat the oven to 350°. It really couldn’t be much easier. The biggest issue is deciding whether you want to tent-bake or bake it in a pan.
  1. To tent-bake, place the salmon on a piece tinfoil about the size of a dinner plate. Sprinkle on the cayenne pepper, then spread the apricot preserves over the top, and drizzle with honey.
  2. Connect 2 sides of the tinfoil at the top and fold that edge to seal it. It should now look like a tube-shaped tent. Fold up the ends to seal so that no air can escape.
  3. Place on a pan and bake 15-20 minutes depending on how big the salmon is. If you use the tent-baking method, you must split up the salmon into separate servings and “tent” each serving separately.
  4. If you use a pan instead, use something with a lid (or seal with tinfoil). Just place the salmon directly on the plan, place the toppings, cover and bake.
I really with I had a better picture to show this dish in all its simple, delicious splendor. Oh well. I guess you just have to make it for yourself.
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