Apricot glazed salmon and rice tray bake


Recipe may contain tree nuts, fish, shellfish and egg.

This dinner go-to uses easy microwavable rice and a jar of apricot jam to create a sticky-sweet glaze for the salmon.

10 Ingredients

  • 2 x 250g packets microwave brown rice

  • 55g (1/3 cup) chopped diced dried apricots

  • 40g (1 /4 cup) pistachios kernels

  • 80ml (1/3 cup) Massel Vegetable Liquid Stock

  • 2 green shallots

  • 120g (1/3 cup) apricot jam

  • 2 1/2 tsp wholegrain mustard

  • 2 limes

  • 4 (about 800g) skin-on salmon fillets

  • 1 ⁄2 bunch fresh continental parsley

6 Method Steps

  • Step 1

    Preheat oven to 190C/170C fan forced. Line a large baking tray with baking paper.

  • Step 2

    Squeeze rice

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    (2 x 250g packets microwave brown rice) pouches to separate grains and place in a large bowl. Add apricots (55g (1/3 cup) chopped diced dried apricots), pistachios (40g (1 /4 cup) pistachios kernels) and stock (80ml (1/3 cup) Massel Vegetable Liquid Stock). Thinly slice shallots and add to bowl. Season. Stir well to combine. Spread over prepared tray.

  • Step 3

    Place the jam (120g (1/3 cup) apricot jam) and mustard (2 1/2 tsp wholegrain mustard) in a small bowl. Use a microplane to finely grate the rind of 1 lime and place in bowl. Halve the lime and squeeze into bowl. Season. Stir to combine.

  • Step 4

    Place salmon on (4 (about 800g) skin-on salmon fillets) top of rice. Season. Spoon the glaze over the salmon. Roast for 15 minutes or until salmon is just cooked through.

  • Step 5

    Meanwhile, tear the leafy top off the parsley (1 ⁄2 bunch fresh continental parsley). Cut the remaining lime into four slices.

  • Step 6

    Sprinkle the parsley over rice and salmon. Gently stir into rice. Serve with lime slices.

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Nutritional Information

Per serving

  • 137

  • 574 kj

  • 42.2g

  • 8.5g

  • 3.4g

  • 49.7g

  • 66.1g

All quantities above are averages

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