Rosemary Apricot Glazed Salmon – Recipe
Rosemary Apricot Glazed Salmon sounded good to us and this recipe was pretty much just thrown together tonight. I will remind you that I am not a chef – I don’t measure things, I just add this and that here and there. So please forgive me for not giving you exact measurements, but this would be hard to mess up. And if you are a salmon lover, this is a recipe you will want to save.
Ingredients –
Salmon – We got almost 2lbs from the fresh meat section of Publix. But you can get as little or as much as you want but fresh with the skin is best.
1/2 c Kissel’s Apricot Rosemary spiced jam.
2 T Balsamic Vinegar of Modena (I use Racconto)
2-3 T Minced Garlic
2-3 T olive oil
Veggies –
3 squash – quartered
2 zucchini – cut in half and quartered
2 T minced garlic
1 t garlic pepper
1 t salt
1 t dried basil
1/2 c California Sun Dry Tomato Julienne in oil
2-3 T olive oil
Start with the glaze. Take the Apricot Rosemary spiced jam and minced garlic , and with an electric mixer, whip on low until well blended.
Refrigerate while prepping the veggies.
In a large plastic container that has a tight fitted lid, hand mix the California Sun Dry Tomato Julienne in oil, salt, garlic pepper, dried basil and minced garlic until well blended. Add the squash and zucchini. Put the lid on tight and shake well making sure all the veggies are completely covered. (You can let it marinate in this if you have the time – and just flip the container several times to keep the veggies evenly covered – but if not, I’m sure it would still taste great!)
To cook the vegetable medley, heat the olive oil on high in a large pot. Add the vegetable mixture, cover, and cook on medium high stirring every few minutes.
Cooking the salmon.
Preheat the broiler on high setting. Line the bottom pan of a broiler pan set with foil. Spray the top broiler pan with nonstick spray. Arrange the salmon on the pan and then rub the olive oil and garlic onto the top of the salmon.
Put in the oven for 2 minutes. While the salmon is cooking, remember to mix the veggies. Take the glaze out of the refrigerator and mix so any separation of the mixture is well blended again.
Take the salmon out of the oven and evenly spread the glaze. Put back in the oven for 8 minutes. The glaze with begin to harden. Remember to mix your veggies! 🙂
Check the salmon to make sure it is cooked all the way through. If not, put it back in the oven with the broiler on low for an additional 2 minutes.
The salmon will easily slide off the skin.
Enjoy! Come back and let me know what you think if you give it a try!
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I need to try this one. I LOVE salmon!
I love fruit on salmon!
Brian would love this! Gtreat recipe!
Kas
Yum, I love salmon! Never tried it with apricots tho ugh
what an interesting mixture. I would have never thought of mixing the apricots, sundried tomatoes, and salmon. Was the final product very sweet?