Apple and Horseradish-Glazed Salmon

Apple and Horseradish-Glazed Salmon Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Mild apple jelly and hot horseradish pair well with rich salmon. Serve with a neutral-flavored side of couscous or rice.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Nutritional Information

Calories 375
Caloriesfromfat 40 %
Fat 16.8 g
Satfat 4.3 g
Monofat 7.7 g
Polyfat 3.4 g
Protein 36.4 g
Carbohydrate 18.1 g
Fiber 0.1 g
Cholesterol 90 mg
Iron 0.7 mg
Sodium 376 mg
Calcium 30 mg

Ingredients

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

Preparation

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.

Note:

May 2004
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