Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of baby arugula dressed with a simple vinaigrette made from the same ingredients as the glaze. This recipe was made in a Panasonic CIO.

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Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
5 mins
total:
28 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.

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  • Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.

  • Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.

  • Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.

  • Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.

  • Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

Cook's Note:

If your salmon is less than 1 1/4-inch-thick or you prefer a rarer salmon, reduce cook time accordingly.

Nutrition Facts

828 calories; protein 41.5g 83% DV; carbohydrates 40.5g 13% DV; fat 55.1g 85% DV; cholesterol 110.6mg 37% DV; sodium 586.4mg 24% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
12/21/2019
I happened to have apricot infused balsamic vinegar and used that. That is the only thing I did differently and only because I have it why not use it. This is amazing! I am saving it and will make it again. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2017
5 stars all the way! The glaze is absolutely delicious! I made it exactly as written and wouldn't change a thing. My salmon pieces were 6oz each but the stated 1 1/4" thickness and the cook time was perfect. I could probably get away with making half the amount of dressing for the arugula - personal preference. The use of arugula adds a nice peppery contrast to the sweetness of the salmon. A simple recipe yet it would make an impressive meal for company. I'll be making this often! Read More
Rating: 5 stars
09/03/2018
Oh my goodness so good! I made it exactly as written except for the salad part. I didn't have arugula nor any salad at the time so I used rice instead and drizzled the dressing over it and it was terrific! This recipe was easy and so quick to prepare. I can make it during the work week with no problem. Read More
Rating: 4 stars
09/11/2019
Why does the recipe only include instructions that use some sort of hyped oven? Read More
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Rating: 4 stars
01/23/2017
We liked this! I substituted spinach for the arugula because that's what I had on hand. The sauce is really delicious and I think this would be really good served on a bed of rice as well with some of the sauce drizzled over top. Read More
Rating: 5 stars
12/21/2019
I happened to have apricot infused balsamic vinegar and used that. That is the only thing I did differently and only because I have it why not use it. This is amazing! I am saving it and will make it again. Read More
Rating: 5 stars
01/11/2018
I made with homemade Apricot jam Dijon Mustard and Cider Vinegar - Very excellent!!!! Read More
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