This is another great recipe from my Aunt Teresa. She's the aunt that gave me the Caribbean Salad recipe. I hope I can grow up cooking like her! This is an easy and quick way to make salmon in the oven. It has a great flavor from the herbs and garlic in the pesto and then a wonderful sweetness from the apricot preserves. If you don't know where to start with fish, this is your recipe. If you're sick of your go-to salmon recipe and want to mix it up, again, this is your recipe.
My favorite salmon? Scottish Salmon. It's has a buttery-texture, clean (not fish!) taste and is super fatty so it has a lot of Omega-3's. Even better? It's sushi grade. You can eat it raw dipped in soy sauce.
-Salmon Fillet(s) (you can do a whole fish fillet or just a small portion, depending on how many you're serving)
-2 Tbsp jarred pesto
-2 Tbsp apricot preserves (found near the jelly at the store)
-1 Tbsp of jarred roasted garlic
First rinse and pat dry your salmon. Run your finger across the fish to see if you feel any little bones left in the fillet. Pull out with your fingers or use small (and clean) tweezers.
Using a microwaveable dish, scoop out the pesto, apricot preserves and garlic. You may need to adjust the measurements depending on how much fish you have. I ended up making way to much for my fish! Oh well :)
Microwave for 30 seconds to a minute until the preserves melt enough to stir the mixture.
Using a spoon or kitchen brush, cover the top of the fish with your mixture. Preheat your broiler. Spray a baking sheet with non-stick spray and place the salmon skin-side down.
Move your rack to the top of the oven and broil the fish for 7-12 minutes depending on the thickness. I know this is a big range, but just continue to check the thickest part with a knife. Cut into the fillet and broil until the fish to flakes and becomes opaque/light pink.
I served this salmon with boxed couscous (so easy and my favorite brand is Near East) and Roasted Brussels Sprouts. You could also do grilled asparagus.