Before I move on to today’s recipe, I want to remind my blogging buddies to post their best berry recipes to my Very Berry Blog Hop. This is the perfect time of year to collect recipes for all those juicy berries we’re picking up at our local farmers’ markets.
On to today’s salmon recipe . . .
In days gone by I’d spend hours searching for chicken recipes. Chicken made an appearance on the table at least three times a week and finding creative ways to serve it was always a challenge.
These days salmon graces our table just as often, and dreaming up tasty salmon recipes week after week is just as challenging.
The combination of sweet apricot jam, ginger, soy sauce and nutty sesame oil works perfectly with salmon’s distinctive taste and a bunch of crisp-tender broccoli.
After a quick fry in the pan, this salmon and broccoli was ready for a splash of sauce and on the table in no time flat.
If you can’t stand the thought of serving an Asian dish without rice, I’d double the sauce so you have enough to drizzle over your favorite brown rice.
Happy, healthy cooking!
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- ¼ cup no sugar apricot jam
- 1 teaspoon ginger, crushed
- 1 clove garlic, crushed
- 1 tablespoon soy sauce
- 4 cups broccoli, florets
- 1 pound salmon filets
- ½ tablespoon coconut oil
- 2 tablespoons almonds, slivered
- Preheat a non-stick or cast iron skillet over medium heat.
- Combine vinegar, sesame oil, jam, ginger, garlic, and soy sauce in a small bowl.
- Add coconut oil to the pan and place salmon filets skin side down in the pan. Fry for 4 - 5 minutes until you can see by the sides that the fish is ⅔ of the way cooked. Then flip and cook the other side until just barely cooked. Remove and cover with foil to keep moist.
- Add broccoli to the pan with 4 tablespoons water. Stir fry until broccoli is crisp-tender, then add sauce to the pan and toss to coat.
- Add salmon back to the pan to warm through and serve with broccoli and sauce. Sprinkle with almonds.