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Apricot Ginger Salmon with Almond & Thyme Rice Pilaf

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Emily Weeks, RDN, LD

Ingredients

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

Instructions

  1. In a small bowl, whisk together the apricot preserves, soy sauce, lime juice, ginger, and garlic.
  2. 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.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. 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.
  5. 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.
  6. 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.
  7. Once the rice is done, stir in the fresh thyme leaves. Taste and season with salt and pepper if needed.
  8. To serve, divide the rice, carrots, and salmon between plates.