Recent Posts

Salmon With Orange Pistachio Sauce and Apricot Glaze

Serves 6

6 (5 – 6 ounces) salmon fillets
2 tablespoons chopped flat-leaf parsley
1 tablespoon plus 2 teaspoons fresh thyme leaves
1 tablespoon plus 1 teaspoon grated orange zest
1 cup shelled toasted and salted pistachios
3/4 cup extra-virgin olive oil
1 small clove garlic, peeled
1 tablespoon plus 1 cups fresh orange juice
2 tablespoons fresh lemon juice
1/4 cup sugar
2 tablespoons honey
1 cinnamon stick
9 small fresh apricots, halved and pitted or 18 canned apricot halves
1/2 cup plain Greek yogurt, optional for serving

Sprinkle the salmon with the parsley, 1 tablespoon of the thyme and 1 tablespoon of the orange zest. Wrap in plastic and refrigerate for at least 4 hours or overnight. Bring to room temperate before grilling.

Preheat the oven to 375°F.

In a food processor, pulse the nuts, 1/4 cup of the oil and the garlic until coarsely chopped. Transfer to a medium bowl. Stir in 1/4 cup of the oil, 1 tablespoon of the orange juice, the remaining 1 teaspoon orange zest and 1 tablespoon of the lemon juice. Season with salt.

In a medium saucepan, cook the remaining 1 cup orange juice and 1 tablespoon lemon juice, the sugar, honey and cinnamon over medium heat, stirring often, until syrupy, 15 minutes (reduce until slightly thicker, about 2 minutes more, if using canned apricots). Discard the cinnamon.

In a large ovenproof skillet, heat 2 tablespoons oil over medium-high. Cook the apricots, cut side down, until beginning to brown, 2 to 3 minutes. Sprinkle with thyme, salt and pepper. Remove from the heat; drizzle with the syrup. Transfer to the oven; bake until the apricots are tender and glazed, 10 to 15 minutes.

Preheat oven to 375°F. Brush the fish with the remaining 2 tablespoons oil. Season with salt and pepper. Bake until opaque in the center, about 12-15 minutes.

Top with the salmon, apricots and syrup, yogurt and pistachio sauce.

  1. Shavuos Cooking Leave a reply
  2. Tuna and Fruit Ceviche Leave a reply
  3. Salmon with Pistachio Pesto Leave a reply
  4. Thank You Manetto Hills Jewish Center Leave a reply
  5. Getting Ready for Shavuos Leave a reply
  6. Tzatziki Sauce Leave a reply
  7. Green Goddess Dressing Leave a reply
  8. Salmon Baked in the Oven Leave a reply
  9. Happy Mother’s Day Leave a reply
  10. Thank you Puah and the Los Angeles Community Leave a reply
  11. BBQ Season Leave a reply
  12. Mexi-Cali Grilled Chicken Leave a reply
  13. Mexican Cabbage Slaw Leave a reply
  14. Thank You World Wide Kosher Leave a reply
  15. Happy Spring Leave a reply
  16. Chicken with Wine, Mushrooms, and Capers Leave a reply
  17. Spring Mixed Greens with Lemon Vinaigrette (Dairy Option for Shavuos) Leave a reply
  18. Thank You William Sonoma Leave a reply
  19. Bonus Recipe for Purim Leave a reply
  20. Oven Baked Ribs with Tequila BBQ Sauce Leave a reply
  21. Purim Time Leave a reply
  22. Real Butter”SCOTCH” Blondies Leave a reply
  23. Peanut Butter Crunch Candy – Friends Favorite! Leave a reply
  24. Leora’s Birthday Chopped Party Leave a reply