Dear hubby never really liked fish, until one day he just decided he did. He decided he liked salmon, which is probably the most fishy of the fishes, but my husband just does weird things like that. I have been using a standard salmon recipe of a mustard-honey wine-sauce, but I decided to mix things up a bit. I saw this recipe on food netowork a la that crazy haired guy fieri. He used cedar planks to cook his salmon on, but I decided not to. This sauce for this salmon was very tasty. I cooked myself up some chicken wings and brushed them with the leftover sauce.
Garlic Apricot Salmon
2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
4 (4 by 4-inch) pieces parchment paper
4 (6-ounce) salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (3-inch) fresh rosemary sprigs
1 lemon, zested
Preheat oven to 400 degrees F.
In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
Place parchment paper baking sheet, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest
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