Recipe: Apple and Horseradish-Glazed Salmon

Ingredients:

1/3 cup apple jelly

1 tbsp. chopped chives

2 tbsp. prepared horseradish

1 tbsp. champagne or white wine vinegar

½ teaspoon kosher salt divided

4 (6 ounce) salmon fillets skinned

¼ tsp ground black pepper

2 tsp olive oil

Lo Notes:

• I usually get the smallest, no frills apple jelly and prepared horseradish I can find in the grocery store. It’s usually more than the recipe calls for, but just enough to make the recipe twice.

• I rarely have champagne and this time I made this recipe, I happened to be fresh out of white wine vinegar. So I improvised with ½ tbsp. of white wine and 1//2 tbsp. of apple cider vinegar.

• The recipe calls for skinned salmon, but I absolutely LOVE the skin. No skinless salmon for me

Directions:

1. Preheat oven to 350°.

2. Combine apple jelly, chives, horseradish, vinegar, ¼ tsp pepper and ¼ tsp salt. Stir well with a whisk and set aside.

3. Sprinkle salmon with remaining salt and pepper.

4. Heat oil in a large nonstick skillet (preferably cast iron since it will have to be put in the oven) over medium heat.  Add the salmon and cook for 3 minutes.

Lo Note: Since I used salmon with skin, I cook the salmon face down for the first three minutes.

5. Turn the salmon over and brush with half of the horseradish mixture.  Stick the skillet in the oven for 5 minutes or until the salmon is flaky. Remove and brush with the remaining horseradish mixture.

This recipe is really tasty over couscous, wild rice, or angel hair pasta.

Recipe inspiration found HERE.

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