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Apple and Horseradish-Glazed Salmon

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet)
Mild apple jelly and hot horseradish pair well with rich salmon. Serve with a neutral-flavored side of couscous or rice.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.

  3. 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.