Description
Moist and flaky fresh salmon paired with the savory, tangy, sweetness of an apricot glaze. A healthy and delicious option for lunch or dinner.
Ingredients
- 2-½ Tablespoons Butter, Divided
- 2 Tablespoons Shallots, Minced
- 1 teaspoon Fresh Garlic, Minced
- 1 cup Low Sodium Chicken Broth
- 1 teaspoon Low Sodium Soy Sauce
- 1 Tablespoon Apple Cider Vinegar
- ½ cups Apricot Preserves
- 2 (about 5 To 6 Oz. Size) Salmon Portions
- Salt And Fresh Cracked Pepper
Preparation
Heat a large nonstick skillet to medium heat, then add ½ tablespoon of butter. Add shallots and garlic. Cook just until shallots become translucent. Then add chicken broth, soy sauce, apple cider vinegar, and apricot preserves. Stir to break apart the preserves; small pieces of fruit may remain intact.
Add salt and fresh pepper to taste. Continue to cook, stirring every now and then, until sauce has thickened and reduced to about half, about 10–12 minutes. It should be thicker than a syrup, but still easily spreadable. Remove from the heat and set aside.
Heat a cast iron skillet to medium or medium high, depending on your cooktop. When pan is hot, add remaining butter. Once butter has melted, add salmon portions sprinkled with salt and pepper on both sides.
Sear both sides lightly, about 3–4 minutes per side, or just until horizontal darker line of rawness disappears from the middle of the cross section.
Remove immediately from the cast iron skillet and place cooked salmon portions in the pan of apricot glaze. Spoon apricot glaze over the top of each salmon portion until well covered. Serve.
Note: The apricot glaze recipe yields enough for up to 4 salmon portions. If doubling the servings, do not double the glaze.
