Apricot Mustard-Glazed Salmon with Arugula

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

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.
Apricot Mustard-Glazed Salmon with Arugula
Apricot Mustard-Glazed Salmon with Arugula
Apricot Mustard-Glazed Salmon with Arugula
Apricot Mustard-Glazed Salmon with Arugula

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)

Categories

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