There are so many things I want to say about this dish that I don't know where to start. Ok well first off, I'll say that its absolutely delicious, and one of my favorite dinners ever. Secondly, this was one of my favorite single-girl meals when I was first out of college (and finally had money to buy seafood!). Until that is, I met Joey. This was the first meal I ever cooked for him, and I wouldn't be lying if I said its part of why he fell madly in love with me :-).
And finally, it has come full circle, because Caroline could NOT get enough. I was actually a little sad - in the past, she hasn't been the biggest fan of salmon, so I only bought enough for Joey and myself. But since I'm militant about her trying new foods, I gave her a bite of mine. And she asked for more. Then more. Then some more. And then I had no more salmon left. I'm afraid our grocery bill just skyrocketed - this girl loves Alaskan wild-caught salmon.
I think the sweet-spicy glaze is what kept Caroline coming back for more. Its sweet from the apple jelly, but it has a nice kick from the horseradish, and the glaze really complements the buttery salmon. I served this with roasted broccoli (which is my favorite way to eat broccoli - and Caroline thinks its hilarious to eat "trees"), and herbed couscous. Perfect perfect meal. One of my all-time favorites.
One Year Ago: Chicken Tortilla Casserole - another family favorite!
Apple and Horseradish-Glazed Salmon
adapted from Cooking Light, May 2004
- 1/3 cup apple jelly
- 1 Tbs chopped fresh chives
- 3 Tbs prepared horseradish
- 1 Tbs white wine vinegar
- 1/2 tsp kosher salt
- 4 (6-oz) salmon fillets, skin removed
- 1/4 tsp freshly ground pepper
- 2 tsp olive oil
In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.
Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper. Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork. Remove from oven and brush with remaining glaze. Serve immediately.