Apricot Mustard-Glazed Salmon with Arugula recipe
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Ingredients
- ¼ cup apricot preserves 1 ½ tablespoons whole-grain mustard 1 teaspoon balsamic vinegar 2 tablespoons balsamic vinegar 2 teaspoons apricot preserves 1 teaspoon whole-grain mustard ⅛ teaspoon salt ⅛ teaspoon ground black pepper ¼ cup extra-virgin olive oil 2 teaspoons extra-virgin olive oil 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick salt and ground black pepper to taste 3 cups baby arugula 1 cup cherry tomatoes
Nutrition Info
- 827.6 caloriescarbohydrate: 40.5 gcholesterol: 110.6 mgfat: 55.1 gfiber: 3.2 gprotein: 41.5 gsaturatedFat: 9 gservingSize: -sodium: 586.4 mgsugar: 24.5 gtransFat: : -unsaturatedFat: : -
Directions Apricot Mustard-Glazed Salmon with Arugula
Directions
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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.