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Apricot-Chili Glazed Salmon with Smoky Artichoke Salsa & Sweet Guacamole

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    Source: www.tastebook.comReport recipe

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    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!

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