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Grilled Wild Salmon with Apricot Mustard Glaze and Stone Fruit

from Heather Christo's Generous Table: Easy & Elegant Recipes through the Seasons
Grilled Wild Salmon with Apricot Mustard Glaze and Stone Fruit

Apricot Mustard Glaze:
1 tablespoon butter
1 shallot, finely minced
2 garlic cloves, finely minced
1/4 cup white wine
1/4 cup apricot jam or preserves
1/4 cup spicy whole-grain
kosher salt

1 wild salmon side (about 2 pounds)
kosher salt
2 peaches, cut in half, pits removed
2 nectarines, cut in half, pits removed
2 apricots, cut in half, pits removed
3 tablespoons butter
fresh chives or parsley leaves, for garnish

This and many other wonderful recipes may be found in
Heather Christo's Generous Table: Easy & Elegant Recipes through the Seasons


Whether you are making this for a small group or a huge crowd, this dish just jaw-dropping. The brilliant colors of the salmon and fruit are beautiful, and the aroma is amazing. While the fruit may seem an unconventional pairing with the salmon, I think of the fruit as the acid component (much like lemons) to balance out the rich fatty salmon. I also love the sweet, tart and spicy combination of the mustard and apricot preserves.

1. First make the apricot-mustard glaze: Heat the butter in a small saucepan over medium heat until melted, but not browned. Add the shallot and garlic, sprinkle with salt and sweat the shallot over medium-low heat until soft and tender, 5 to 6 minutes. (Take care not to brown the shallots.)

2. Add the white wine and cook until most of the wine has evaporated, 2 to 3 minutes. Add the apricot jam and mustard and stir until well combined. As the jam starts to melt, continue to stir and cook for 3 to 4 minutes. Remove the sauce from the heat and set aside to cool.

3. Put the side of salmon, skin side down, on a large sheet of foil. Season the salmon generously with salt, and then spread half of the apricot- mustard glaze on the salmon. Set aside and reserve the extra sauce.

4. Place all of the fruit halves in a bowl. Melt the butter and pour it over the fruit. Toss the fruit in the butter to coat well.

5. Preheat the grill or a grill pan on medium heat.

6. Put the fruit on the grill, flat side down, and cook for 2 to 3 minutes. Return the fruit to the bowl and set aside.

7. Put the salmon, still on the sheet of foil, on the grill. Cook until the salmon is just cooked through but still bright pink in the center - depending on the thickness of the salmon, this should take between 7 and 10 minutes.

8. When the salmon is almost finished cooking, slather it with the rest of the glaze and let it melt into the fish. When the fish is fully cooked, transfer it from the foil to a platter. Pile the grilled fruit into the corners of the platter, and garnish with the fresh chives or parsley.

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