Apricot-Glazed Salmon

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. NOTE - full recipe title is Apricot-Glazed Salmon and Rice Bake."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (448.1 g)
  • Calories 789
  • Total Fat - 38.7 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 110.1 mg
  • Sodium - 886.3 mg
  • Total Carbohydrate - 66 g
  • Dietary Fiber - 7.1 g
  • Sugars - 18.2 g
  • Protein - 46.3 g
  • Calcium - 92.1 mg
  • Iron - 4 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 190C/170C fan forced and line a large baking tray with baking paper.

Step 2

Squeeze rice pouches to separate grains and place in a large bowl and add apricots, pistachios and stock.

Step 3

Thinly slice shallots and add to the bowl, season and stir well to combine and then spread over prepared tray.

Step 4

Place the jam and mustard in a small bowl and use a microplane to finely grate the rind of 1 lime and place in bowl and then halve the lime and squeeze into bowl and season and stir to combine.

Step 5

Place salmon on top of rice and season and then spoon the glaze over the salmon and roast for 15 minutes or until salmon is just cooked through.

Step 6

Meanwhile, tear the leafy top off the parsley and cut the remaining lime into four slices.

Step 7

Sprinkle the parsley over rice and salmon and gently stir into rice and serve with lime slices.

Tips & Variations


No special items needed.

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