Apple and Horseradish-Glazed Salmon
Becky Luigart-Stayner; Melanie J. Clarke
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.
Print
- 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.
Nutritional Information
| Calories per serving: | 375 |
|---|---|
| Calories per serving: | 40% |
| Fat per serving: | 16.8g |
| Saturated fat per serving: | 4.3g |
| Monounsaturated fat per serving: | 7.7g |
| Polyunsaturated fat per serving: | 3.4g |
| Protein per serving: | 36.4g |
| Carbohydrates per serving: | 18.1g |
| Fiber per serving: | 0.1g |
| Cholesterol per serving: | 90mg |
| Iron per serving: | 0.7mg |
| Sodium per serving: | 376mg |
| Calcium per serving: | 30mg |
Good to Know
Although high in fat, salmon and olives are rich in unsaturated fats, which are proven to help heart health.
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