Salmon with Balsamic Apricot-Ginger Marmalade Glaze and Warm Pea Salad with Fresh Herbs
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1180
- Total Fat
- 71
- Saturated Fat
- 14
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 33
- Protein
- 86
- Cholesterol
- 219
- Sodium
- 1485
- Total: 1 hr 40 min (includes cooling time)
- Active: 35 min
Ingredients
Glaze:
1 cup balsamic vinegar
2 tablespoons honey
2 tablespoons store-bought apricot marmalade
1 tablespoon fresh ginger juice
Salmon:
2 tablespoons canola oil
4 skin-on center-cut salmon fillets (each about 6 ounces)
Kosher salt
Warm Pea Salad with Fresh Herbs:
3 tablespoons olive oil
1 to 2 shallots, thinly sliced into rings
1/2 cup chicken stock
3 tablespoons chardonnay vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 cup fresh peas
1 cup pea tendrils, chopped into 1-inch pieces
1 cup fresh small mint leaves, any larger leaves torn
1 cup fresh small basil leaves, any larger leaves torn
Directions
- For the glaze: Combine the balsamic vinegar and honey in a small pot. Bring to a simmer over medium-high heat. Lower to medium and continue to simmer until the mixture has reduced by half and is syrupy, 5 to 10 minutes. Add the marmalade and ginger juice and stir to combine.
- Allow to cool completely (the mixture will continue to thicken to a glaze consistency).
- For the salmon: Preheat the oven to 375 degrees F.
- Heat the canola oil in a cast-iron or other ovenproof skillet over medium-high heat. Sprinkle the salmon with salt and place skin-side down in the skillet. Cook to crisp up the skin and cook the salmon through, 5 to 7 minutes. Spoon the warm glaze over the top of each piece of salmon to serve.
- For the warm pea and herb salad: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add the shallots and cook for a minute or so. Deglaze the pan with the chicken stock and 1 tablespoon vinegar. Bring to a simmer, then allow to cook until softened, about 3 minutes. Stir in the Dijon mustard and honey, then season with salt and pepper.
- Add the peas and cook until the peas are just cooked through and still crisp, another 1 to 2 minutes. Remove from the heat to a platter.
- Make the salad. In a medium bowl, add the pea tendrils, mint and basil. Drizzle with the remaining 2 tablespoons vinegar and remaining tablespoon olive oil. Season with salt and pepper and toss to evenly coat. Pile high on top of the warm peas.
- Serve the salmon with the warm pea and herb salad.