Apricot Mustard-Glazed Salmon with Arugula

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.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 828 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ cup apricot preserves
• ⅛ teaspoon ground black pepper
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons whole-grain mustard
• 2 teaspoons apricot preserves
• 1 teaspoon whole-grain mustard
• 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick
• 3 cups baby arugula
• 1 cup cherry tomatoes (Optional)

Recipe Instructions

Step 1

Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.

Step 2

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.

Step 3

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.

Step 4

Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.

Step 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.

Step 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.