Apple and Horseradish-Glazed Salmon
Photography: 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.
| Servings:4 servings (serving size: 1 fillet) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- calcium:30 mg
- carbohydrate:18.1 g
- iron:0.7 mg
- sodium:376 mg
- protein:36.4 g
- cholesterol:90 mg
- calories from fat:40 %
- fiber:0.1 g
- poly fat:3.4 g
- fat:16.8 g
- calories:375
- saturated fat:4.3 g
- mono fat:7.7 g
directions
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.
