I admit to being a purveyor of Pinterest. Not only do I spend an embarrassingly long time on the site, I spend all my time in the food department. Every now and then I come across a recipe that demands to be made on the spot. Pinning won’t do it justice; it needs satisfaction in physical form on my plate. I came across such a recipe recently that I adjusted to fit my pantry’s contents.

Apricot-Ginger Salmon.

Apricot Ginger Salmon

Apricot-Ginger Salmon on bed of wild rice with a side salad.

For those who are health conscious, like me, this dish has fantastic health benefits. Salmon is rich in omega-3 fatty acids which help stave off heart disease, its low in calories, high in protein, and high in Vitamin A. Dried apricots are not as beneficial as salmon, but they are high in iron, also high in Vitamin A, and a good source of fiber.

This dish is tasty and healthy, yet not too good to be true.

To create the sauce that goes over the salmon, you will need:

  • 2 Tbsp raspberry vinaigrette
  • 1 handful of dried apricots
  • 2 Tbsp honey mustard
  • 1Tbsp honey
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp ground ginger

Place all the ingredients in a blender and blend until smooth. Set aside.

Preheat the oven to 350.

To prepare the salmon, acquire two large salmon fillets that have been de-scaled by your fishmonger. Sprinkle the fillets with ½ teaspoon of salt and pepper. Place the salmon in a lightly greased oven-safe pan and cook skin-side up over medium-high heat for 2 minutes. Turn the salmon over and cook for 2 more minutes.

Pour the desired amount of sauce over the salmon and place in the oven. Bake for 4 to 6 minutes and then remove from the oven. Let the salmon stand for about 2 minutes before plating.

Plate the dish, serve with a nice side salad and wild rice if desired, and then enjoy the fruits of your labor.