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Apricot SalmonApricot Salmon

Jami Nolen

August 15, 2010



4 servings (serving size: 1 fillet)



  • 1/3 cup apricot jelly
  • 1 tablespoon finely chopped shallots
  • 2 tablespoons prepared horseradish
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon sea salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil



  1. Preheat oven to 350.
  2. Combine jelly, shallots, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
  3. 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 apricot 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.


Nutrition Information

Calories: 375 (40% from fat)
Fat: 16.8 g (sat 4.3 g, mono 7.7 g, poly 3.4 g)
Protein: 36.4 g
Carbohydrate: 18.1 g
Fiber: 0.1 g
Cholesterol: 90 mg
Iron: 0.7 mg
Sodium: 376 mg
Calcium: 30 mg


Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, February 15, 2013