Mild apple jelly and hot horseradish pair well with rich salmon. Serve with a neutral-flavored side of couscous or rice.
1/3 cup apple jelly
1 tablespoon finely chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
How to Make It
Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
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Made this following instructions but subbed apple cider vinegar instead of the champagne vinegar ($$) and green onions (finely chopped) instead of chives. It's a nice change from the lemony-style of salmon recipes usually posted. One of our new favorites!
I prepared this dish tonight with Mahi-mahi. It was delightful. I substituted regular apply jelly with Walden Farms apple butter spread, and I used I Can't Believe It's Not Butter instead of olive oil. I made an addition to the recipe by slicing up a gala apple and stir frying an baking it with the fish. It was delicious!!!
I made a side dish of wasabi lemon sugar snap peas, but they did not turn out as good as the Mahi-mahi. I suggest serving this over a bed of asparagus or whipped potatos. Something a little less flavorful so you can enjoy the unique flavor of the apple horseradish glaze.
Very good salmon recipe
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