Apricot Dijon Salmon with Mediterranean Pilaf
Recipe Courtesy of Save A Lot Test Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
- ¼ cup Bramley’s Apricot Preserves
- 1 Tbsp Kurtz Dijon Mustard
- ½ tsp Tipton Grove Lemon Juice or Kurtz Vinegar
- ¼ tsp Marcum Italian Seasoning
- 4 Portside Salmon Fillets, thawed
- Marcum Salt, as needed
- Mediterranean Pilaf
- 1 Tbsp Medeiros Extra Virgin Olive Oil
- 1 large Yellow Bell Pepper, ½-inch dice (1 cup)
- ½ cup Nutsome Chopped Walnuts
- ½ cup Pickwell Farms Raisins
- ½ cup Pickwell Farms Frozen Peas
- 1 pouch (9 oz) Simple Earth 90-Second Long Grain and Wild Rice
- ½ cup Coburn Farms Crumbled Feta Cheese
- Preheat oven to 400°F; lightly grease a baking sheet pan.
- Combine apricot preserves, mustard, lemon juice and Italian seasoning in a small bowl. Reserve one tablespoon to a separate bowl and mix with two tablespoons of water. This will be used in the pilaf.
- Pat the thawed salmon fillets dry with a paper towel and season each with a pinch of salt. Spread the apricot mixture across each fillet.
- Bake for 7-8 minutes or until internal temperature reads 145°F on a cooking thermometer.
- As salmon is baking, prepare the Mediterranean Pilaf. Heat the oil over medium heat and add yellow bell pepper; cook for 2 minutes. Add in walnuts and cook 1 minute, stirring occasionally.
- Add raisins and the reserved apricot-water mixture; cook for 1 minute. Add in peas and cook for another minute.
- Add rice pouch and cook, stirring, until rice is heated through, about 1-2 minutes. Remove from heat and fold in feta cheese crumbles.
- Serve Apricot Dijon Salmon over top Mediterranean Pilaf.