Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.
Apricot Ginger Marinade:
- ¼ cup apricot preserves
- 1 Tbsp. light soy sauce
- 1 Tbsp. lime juice (about one large lime)
- 1-inch piece of fresh ginger, peeled and minced
- 2 cloves of garlic, minced
Apricot, Almond & Thyme Pilaf:
- 2 Tbsp. olive oil
- 1 yellow onion, minced
- 1 cup uncooked Basmati rice
- ½ cup chopped dried apricots
- ¼ cup slivered almonds
- 2 cups chicken broth
- ½ package of fresh thyme leaves, stems removed
- 4 fillets of fresh salmon
- 16 small carrots, peeled
- 1 Tbsp. Avocado oil
- ¼ tsp salt
- 1/8 tsp pepper
- In a small bowl, whisk together the apricot preserves, soy sauce, lime juice, ginger, and garlic.
- In a large baking dish, place the salmon fillets side by side. Pour the marinade over the salmon and let marinate at room temperature for 30 minutes.
- Preheat your oven to 400 degrees Fahrenheit.
- Meanwhile, heat a medium saucepan over medium heat. Add the olive oil and onion. Cook until onion softens, 3-5 minutes. Add the rice and stir, letting the rice absorb some of the oil for 1-2 minutes. Add the apricots, almonds, and broth. Bring liquid to a boil, then stir once, cover and reduce heat to a low. Simmer for 15 minutes, or until the broth is absorbed.
- Toss the carrots in the avocado oil and season with salt and pepper. Place on a baking sheet and bake for 20-30 minutes, until carrots are fork tender.
- Once salmon is done marinating, place baking dish in the oven. Bake for 20-25 minutes, or until salmon is flaky and the internal temperature is 145 degrees Fahrenheit.
- Once the rice is done, stir in the fresh thyme leaves. Taste and season with salt and pepper if needed.
- To serve, divide the rice, carrots, and salmon between plates.