Apricot Glazed Salmon with Shaved Carrot, Cucumber, Fennel, and Radish Salad

5 from 1 vote

Apricot Glazed Salmon with Shaved Carrot, Cucumber, Fennel, and Radish Salad

Sweet and floral glaze coats this salmon dish that is finished with chopped pistachios. Serve atop a shaved vegetable salad full of spring flavors, dressed with lemon and fresh parsley for a light and refreshing meal.

Course Main Course

Cuisine American

Keyword american, apricot, carrot, dairy-free, dinner, easy, egg-free, fennel, lemon, lunch, main, nightshade-free, nut-free, pistachio, radish, salmon, seafood

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 457kcal

Author Jenny Ross

Ingredients

Salmon

1 pound salmon boneless and skinless
2 dried apricots
1/4 cup water
1/8 teaspoon glucomann powder
1 tablespoon gluten-free soy sauce or coconut aminos
1 teaspoon monk fruit granulated, omit if using coconut aminos
1/2 teaspoon sriracha optional, omit for nightshade-free
1 tablespoon apple cider vinegar

Salad

1 English cucumber I like to use a mandolin but a vegetable peeler works just as well
1 medium carrot shaved thin (I like to use a mandolin but a vegetable peeler works just as well)
4 radishes shaved thin (I like to use a mandolin but a vegetable peeler works just as well)
3 tablespoons lemon juice 1 lemon
zest of 1 lemon
3 tablespoons pistachios chopped, omit for nut-free
2 tablespoons parsley minced

Get Recipe Ingredients

Instructions

Preheat the oven to 200ºF. Line a rimmed baking sheet with foil or parchment paper and grease with a little bit of avocado oil to prevent sticking. Lay salmon on top and set aside.
Combine the apricots, water, glucomann, coconut aminos, sriracha, garlic, and apple cider vinegar in a blender and process until smooth.
Rub the apricot mixture onto the salmon and bake at 200ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the salmon cooks, prepare the salad. Combine all ingredients in a large bowl and toss to coat evenly.
Distribute salad between two serving plates. Top with salmon and serve with a garnish of parsley and pistachio.

Notes

Protein:Energy Quotient [calories]: 1.23

Nutrition without the pistachios: Calories: 393 cal, Carbs: 17g, Fiber: 3g, Fat: 15g, Protein: 48g, Protein:Energy Quotient [calories]: 1.51

Nutrition for salmon alone: Calories: 351 cal, Carbs: 6g, Fiber: 1g, Fat: 14g, Protein: 46g, Protein:Energy Quotient [calories]: 1.89

Nutrition