Description
Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of baby arugula dressed with a simple vinaigrette made from the same ingredients as the glaze. This recipe was made in a Panasonic CIO.
Ingredients
- ¼ cup apricot preserves
- 1 ½ tablespoons whole-grain mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons apricot preserves
- 1 teaspoon whole-grain mustard
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 2 teaspoons extra-virgin olive oil
- 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick
- salt and ground black pepper to taste
- 3 cups baby arugula
- 1 cup cherry tomatoes (Optional)
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 28 mins
Servings: 2