Apricot Balsamic & Ginger Glazed Salmon
This is a quick and easy way to add incredible sweet & savory seasoning to salmon. Serve it alongside a green salad or oven-roasted broccolini.
Our recipe calls for garnishing the final fish dish with fresh Blenheims, but our dried, heirloom Blenheim apricots will work well if diced or chopped. We have an extensive selection of dried fruits and nuts in our markets, and the dried Blenheim is one of our best sellers.
The Blenheim of apricot variety is rare indeed. Not only have most local farmlands, where they once grew, given way to homes, businesses, streets and highways over the past 50 years or so, but the Blenheim apricot is such a delicate, temperamental variety that these days most farmers do not want to bother with them. Blenheims bruise so easily that the few farmers who presently grow them aren’t usually willing to pick them for retailers. Instead, Blenheim apricots are now grown mainly for drying and even then, compared to other tree fruits, it’s a major challenge to cultivate, pick and process these delicate treats.
Mark Gibson of Gibson Farms in nearby Hollister, California (San Benito County), is one of the few remaining small, local farmers of the exquisite Blenheim apricot, and, with all our support, Mark can continue to grow this endangered fruit for many more years to come. For more about the heirloom Blenheim, click here.
If you miss the season for fresh, locally grown apricots, you can always get a taste of the Blenheim by using this infused white balsamic. Enjoy!
Apricot Balsamic & Ginger Glazed Salmon
Ingredients
Ingredients:
- 2 tsp Sigona’s Garlic Oil see note
- 1 tsp freshly grated ginger add a little more if desired
- 3 Tbsp Sigona’s Blenheim Apricot Balsamic see note
- 2 tsp Dijon mustard
- 2 salmon fillets or one large enough for two servings
- Salt and ground pepper to taste
- For Garnish: sliced fresh apricots chopped dried Blenheim apricots, minced fresh herbs (parsley, basil, cilantro, etc.)
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; grease foil with desired oil or cooking spray.
- Heat the garlic oil in a small skillet over medium heat. Add the ginger and cook, stirring, until fragrant. Add the balsamic and Dijon; cook, stirring occasionally, until it thickens and reduces a little, about 4 to 5 minutes. Turn off the heat.
- Season salmon with salt and pepper. Place salmon skin-side-down on the baking sheet and liberally brush with about half of the glaze. Bake for 8 minutes then brush again with remaining glaze. Bake for another 6 to 8 minutes or until fish is cooked through (internal temp of 145°F).
- Serve salmon immediately garnished with fresh apricot slices and minced herbs.
