Apricot-Glazed Salmon
Recipe: #36764
April 07, 2021
Categories: Salmon, Pistachio, Rice, Brown Rice, Oven Roast, Gluten-Free, Kosher, No Eggs, Non-Dairy, Salmon Dinner, more
"From our weekday newspaper The West Australian. NOTE - full recipe title is Apricot-Glazed Salmon and Rice Bake."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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