Ingredients Jump to Instructions ↓

  1. 2 pounds salmon fillet, skin on one side

  2. 2 tablespoons apricot preserves

  3. 1 1/2 teaspoon ancho chili powder

  4. 2 tablespoons olive oil Smoky Artichoke Salsa:

  5. 1 6 1/2-ounce jar marinated artichoke hearts, drained, chopped

  6. 1/2 cup chopped, seeded tomato

  7. 1/2 cup chopped red onion

  8. 1/4 teaspoon smoked paprika Sweet & Sour Guacamole :

  9. 1 ripe avocado

  10. 1 tablespoon apricot preserves

  11. 1 tablespoon lime juice

  12. 1/4 teaspoon sea salt Garnish: Fresh baby lettuce greens

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Rinse salmon fillets and place skin side down on a lightly greased baking pan. Spread top surface of fish with 2 tablespoons apricot preserves and sprinkle evenly with ancho chili powder. Bake for 10 to 14 minutes or until desired doneness. Remove salmon to a serving plate. Prepare salsa by stirring the salsa ingredients in a bowl just until combined. Prepare the guacamole by mashing the avocado with 1 tablespoon preserves, lime juice and sea salt until smooth. Divide the salmon between 4 serving plates that have been lined with a bed of fresh baby greens. Top salmon with a helping of salsa and a dollop of guacamole. So good!


Send feedback