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| Apricot Mustard-Glazed Salmon with Arugula |
"Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of infant arugula dressed with a simple French dressing crafted from the equal components as the glaze. This recipe was made in a Panasonic CIO."
Ingredients :
- 1/4 cup apricot preserves
- 1 half tablespoons complete-grain mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons apricot preserves
- 1 teaspoon complete-grain mustard
- 1/eight teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/four cup greater-virgin olive oil
- 2 teaspoons greater-virgin olive oil
- 2 (8 ounce) salmon fillets, reduce 1 1/four-inch thick
- salt and floor black pepper to flavor
- three cups infant arugula
- 1 cup cherry tomatoes (elective)
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 28M |
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- Mix 1/four 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.
- Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper collectively in a bowl. Drizzle in 1/four cup olive oil, whisking constantly, till dressing is emulsified.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Brush 1 teaspoon of olive oil over each aspects of each piece of salmon. Season with salt and pepper.
- Place salmon flesh-aspect down within the middle of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so pores and skin aspect 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 pinnacle. Let salmon relaxation for five minutes.
- Place 1 half cup arugula and half of cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.
Notes :
- If your salmon is much less than 1 1/4-inch-thick or you select a rarer salmon, reduce prepare dinner time accordingly.
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