Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad
Introduction
Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad is a delightful dish that combines the rich flavors of salmon with a tangy glaze. This recipe is perfect for a warm day when you want something fresh and easy to prepare. The addition of wild rice salad makes it a complete meal, packed with healthy ingredients.
Why Make This Recipe
There are many reasons to love this recipe. First, salmon is a great source of omega-3 fatty acids, making it good for your heart. The apricot-lime glaze adds a sweet and tangy flavor that enhances the natural taste of the fish. Plus, the wild rice salad is not only delicious but also adds a nice crunch to the dish. It’s a healthy choice for dinner that impresses family and friends!
How to Make Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad
Ingredients
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup apricot preserves
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili flakes (optional)
- 1 cup cooked wild rice (or wild rice blend)
- 1/2 cup diced cucumber
- 1/4 cup chopped scallions
- 1/4 cup dried cranberries
- 2 tablespoons toasted slivered almonds
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Directions
- In a small saucepan, combine all glaze ingredients: apricot preserves, soy sauce, lime juice, ginger, and chili flakes, if using. Heat over medium-low heat for 3–4 minutes until the mixture slightly thickens. Remove from heat and set aside.
- Brush salmon fillets with olive oil and season with salt and black pepper.
- Grill the salmon over medium-high heat for 4–5 minutes per side. Baste the salmon with the apricot-lime glaze during the last few minutes of grilling.
- In a bowl, mix the cooked wild rice, cucumber, scallions, cranberries, slivered almonds, olive oil, lemon juice, salt, and pepper. Toss everything together until well combined.
- Serve the grilled salmon over or alongside the wild rice salad, drizzled with extra glaze if desired.
How to Serve Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad
This dish is best served warm. You can place the grilled salmon fillets on a plate and add a generous scoop of wild rice salad beside it. Make sure to drizzle some extra apricot-lime glaze on top for added flavor. It pairs well with a light salad or steamed vegetables.
How to Store Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad
If you have leftovers, store the grilled salmon and wild rice salad separately in airtight containers. The salmon can be kept in the refrigerator for up to 2 days. The wild rice salad will last for 3–4 days. Reheat the salmon gently in the microwave or on the stovetop.
Tips to Make Grilled Salmon with Apricot-Lime Glaze & Wild Rice Salad
- For an even more flavorful glaze, let it cool, then store it in the fridge for an hour before using.
- If you don’t have wild rice, a rice blend works nicely too.
- Feel free to add more vegetables to the salad, like bell peppers or carrots, for added nutrition.
Variation
You can substitute the salmon with other fish like trout or chicken for a different flavor. Also, try using other types of fruit preserves, like mango or peach, to change up the glaze.
FAQs
Q1: Can I make the glaze ahead of time?
A1: Yes, you can make the glaze a few days in advance and store it in the fridge. Just warm it up before using.
Q2: Is this dish gluten-free?
A2: To make it gluten-free, use gluten-free soy sauce or tamari in the glaze.
Q3: Can I bake the salmon instead of grilling it?
A3: Absolutely! You can bake the salmon at 375°F (190°C) for about 15-20 minutes, basting with the glaze during the cooking process.
Enjoy making and sharing this delicious and healthy dish!
