Rating
Published Dec 22nd
Prep 15m Cook 8m Additional 5m Ready In 28m
Servings 2 servings Calories 827.6
Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of baby arugula dressed with a simple vinaigrette made from the same ingredients as the glaze. This recipe was made in a Panasonic CIO.
Recipe Ingredients
- ¼ cup apricot preserves
- 1 ½ tablespoons whole-grain mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons apricot preserves
- 1 teaspoon whole-grain mustard
- ⅓ teaspoon salt
- ⅓ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 2 teaspoons extra-virgin olive oil
- 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick
- salt and ground black pepper to taste
- 3 cups baby arugula
- 1 cup cherry tomatoes
Cooking Directions
- 1 Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
- 2 Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.
- 3 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- 4 Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.
- 5 Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.
- 6 Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.
Nutrition Facts
- Calories 827.6
- Carbohydrate 40.5 g
- Cholesterol 110.6 mg
- Fat 55.1 g
- Fiber 3.2 g
- Protein 41.5 g
- Saturated Fat 9 g
- Sodium 586.4 mg
- Sugar 24.5 g