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 calories
carbohydrate: 40.5 g
cholesterol: 110.6 mg
fat: 55.1 g
fiber: 3.2 g
protein: 41.5 g
saturatedFat: 9 g
servingSize: -
sodium: 586.4 mg
sugar: 24.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat Panasonic Countertop Induction Oven to Medium-High on the \"Grill\" setting.

  4. Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.

  5. 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.

  6. Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

Recipe Yield

2 servings

Recipe Note

Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of baby arugula dressed with a simple vinaigrette made from the same ingredients as the glaze. This recipe was made in a Panasonic CIO.

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