Pan-roasting salmon is one of the easiest—and tastiest—ways to prepare this
flavorful and nutritious fish. A few minutes on the stovetop, a couple minutes
in the oven, done.
A simple sweet and spicy glaze kicks up the finished dish a notch or
two. And it’s just as easy as the fish.
So the theme here? Big flavor. Big nutrition. Little effort. Little
time. And everything to feel good about.
Serves 2
Ingredients
- 1 tbsp unsalted butter
- 1 small serrano chile, finely chopped
- 1 tbsp finely chopped shallot
- 1/3 cup apricot preserves
- 1/4 tsp dried red chile flakes
- 2 tbsp water
- sea salt
- 1 tbsp olive oil
- 2 6-oz salmon filets (about 1 inch in thickest part), skin on 1 side
- freshly ground black pepper
|
Salmon Filets |
Preparation
- Preheat the oven to 400° F.
- Heat a small saucepan over medium heat and melt the butter. Add the
chile and shallot and cook, stirring frequently, 2 minutes.
- Add the apricot preserves, chile flakes, and water and season with salt.
Reduce the heat to low and cook until the preserves melt and the glaze slightly
thickens, 5-6 minutes. Remove from the heat and cover.
|
Chile and Shallot |
|
Glaze Beginning to Cook |
|
Apricot-Chile Glaze |
- Heat an ovenproof skillet over medium-high heat and add the oil,
swirling to coat. Season the salmon with salt and pepper and place flesh-side
down in the pan. Cook until beginning to lightly char, 2-3 minutes.
- Turn the filets flesh-side up and brush with half the glaze. Place the
pan in the oven and roast until the fish is just cooked through but still
opaque in the middle, 3 minutes.
|
Salmon Beginning to Cook |
|
After Turning |
|
Ready to Roast |
|
Pan-Roasted Salmon |
Transfer to a board
or plate and brush with the remaining glaze. Let rest 3 minutes before serving.
|
Pan-Roasted Salmon with Apricot-Chile Glaze |
Oh just woww! This looks so good - Thanks for sharing on the What’s for Dinner link up
ReplyDeleteThis sounds and looks delicious! Thanks for a new idea on flavoring salmon!
ReplyDeleteThanks much --- hope you enjoy!
Delete