BAKED APRICOT GINGER SALMON serves 4
4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
- Preheat oven to 350°.
- Heat oil in skillet over medium high heat.
- Generously season fillets with FRESH ground salt and pepper.
- Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
- Flip fillets over and cook 3-4 minutes more to get a crisp skin.
- Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
- Remove from oven, foil tent and let stand 2 minutes.
- Serve with rice pilaf and a fresh veggie.
APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained
- Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
- Add pineapple.
- Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.
BBQ APRICOT PINEAPPLE CHICKEN adapted from Carrie at Northwoods Scrapbook
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
- Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
- Add the onions and cook until soft, 3 to 4 minutes.
- Add the chile and garlic; cook an additional 2 minutes.
- Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
- Add the orange juice and cider vinegar, bring to a simmer.
- Add the ketchup, honey and Worcestershire.
- Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
- Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth.
- Add salt to taste.
- Remove 1 cup for basting the chicken; reserve the rest for serving.
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Chopped fresh parsley, for garnish
- Preheat the oven to 375°.
- In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Pat dry chicken breasts.
- Coat chicken breasts on both sides with avocado oil.
- Generously sprinkle both sides with seasoning mix.
- Place the chicken thighs on two foil-lined baking sheets.
- Bake until the chicken is cooked through, 35 minutes.
- Turn the oven to broil.
- Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
- Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley.
- Serve with the reserved BBQ sauce.
PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste
- Melt butter in a large skillet.
- Salt and pepper both sides of chicken pieces.
- Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
- Remove from skillet and keep warm.
- Reduce heat and add onion, sauteing until tender.
- Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
- Add jam, blend well and simmer to desired consistency.
- Serve over chicken and white rice with fresh kiwi.