Apricot Miso Salmon Recipes

Steps:

• Preheat oven to 425 degrees. Mix the apricot jam, miso, soy sauce, garlic, and ginger to form a paste. Cover a cookie sheet with aluminum foil, and place a second sheet of foil loosely on top of the first. spread a small amount of olive oil, and two or three tablespoons of the apricot mixture onto the second sheet of foil. Place the salmon skin side down on top. Take approx. half of the apricot mixture and spread on top of the fillet, wrapping the fillet in foil when done. Repeat with the second fillet, and remainder of the apricot mixture. Make sure you have a layer of foil on your cookie sheet as well as around your salmon, as it is likely that the mixture will leak. Bake until done, about 20-25 min for a fillet of average thickness. Serve with curried rice as whole fillets, or divide and garnish with a slice of orange and some thai basil. The liquid that remains in the foil can be spooned on the fillets as a gravy.

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.