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Apple and Horseradish-Glazed Salmon

Cooking Light

Becky Luigart-Stayner; Melanie J. Clarke

My Notes

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Outstanding

Mild apple jelly and hot horseradish pair well with rich salmon. Serve with a neutral-flavored side of couscous or rice.

Yield: 4 servings (serving size: 1 fillet)

Ingredients

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

Preparation

Preheat oven to 350°.

Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.

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 apple 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.

Nutritional Information

Calories:
375 (40% from fat)
Fat:
16.8g (sat 4.3g,mono 7.7g,poly 3.4g)
Protein:
36.4g
Carbohydrate:
18.1g
Fiber:
0.1g
Cholesterol:
90mg
Iron:
0.7mg
Sodium:
376mg
Calcium:
30mg
Cooking Light, MAY 2004