A delicious way to dress up salmon with fruity hints of apricot, raspberry and ginger.
- 1/2 cup vegetable oil
- 3 Tbsp. Kitchen Kettle Raspberry Vinaigrette
- 2 Tbsp. Kitchen Kettle Apricot Jam
- 2 Tbsp. Kitchen Kettle Honey Mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. ginger
- 8 (6 oz.) salmon fillets
Place all ingredients except salmon in a blender or food processor and process until smooth. Set aside. Cook salmon in a lightly greased oven proof nonstick skillet over medium high heat for 2 minutes; turn and cook 2 more minutes. Pour sauce over salmon. Bake 350 degrees 4-6 minutes. Remove from oven; let stand 2 minutes before serving.
kitchen kettle apricot jam, kitchen kettle honey mustard, kitchen kettle raspberry vinaigrette, salmon
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