0 hours 5 mins
0 hours 25 mins
0 hours 30 mins
1 LB. Filet of salmon with skin on
¼ Cup of my Apricot Sauce (recipe here)
2 Tbsp. blanched almond slivers or sliced almonds
Salt and Pepper to taste
2. Season your salmon filet with salt and pepper. Spoon my apricot sauce over the fish and spread to coat. Top with almonds.
3. Bake for approximately 20-25 minutes to desired doneness.
4. Cut into four portions and serve.
NOTE: I make a very simple apricot jam/sauce during apricot season. It is easy to make and only has two ingredients plus water. I use Lankato monk fruit sweetener so there is no sugar added. I use this sauce/jam on everything and in everything! If you don’t have time or don’t want to make the sauce, you can use apricot preserves from the grocery store. I’d just loosen the jam with a little white wine to loosen the texture so you get more of a glaze.
You can also brown up the to of the fish by putting this under the broiler in your oven the last couple of minutes. Just watch carefully so you don’t overcook or burn. Enjoy.