Apricot Mustard Glazed Salmon
Serves 215 mins prep10 mins cook
A delightful dish featuring wild salmon, crispy green beans with a tahini cracker crumble, and mini potatoes, all infused with vibrant flavors. The salmon is glazed with a blend of apricot, coconut aminos, and Dijon mustard, seared in coconut oil, and baked to perfection. The green beans are blanched and pan-seared with garlic, while the potatoes are brushed with olive oil and lemon juice for a zesty finish.
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What you need
Instructions
1: Season the wild salmon with salt and pepper. 2: Heat coconut oil in a pan and sear the salmon skin side up for 2 minutes. 3: Flip the salmon and glaze with a mixture of apricot, water, coconut aminos, and Dijon mustard. 4: Bake the salmon at 400°F for 5 minutes. 5: Blanch green beans in boiling salted water for 2 minutes. 6: Pan-sear the green beans in coconut oil with minced garlic and add salt and pepper to taste. 7: For the potatoes, brush with olive oil, lemon juice, salt, pepper, and parsley. 8: Grind up the crackers and mix with tahini to make a crumble topping for the green beans.View original recipe