Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup apricot fruit spread
- 2 tablespoons lime juice
- 2 tablespoons chopped scallions
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 4 6 ounce pieces salmon fillet
Directions
Preheat the oven to 425 dgrees. Wrap foil around the handle of the skillet if it is not ovenproof.
Combine the fruit spread, lime juice, scallions and red pepper flakes in a bowl, stirring until the jelly is dissolved. (You can microwave it for a few seconds to make it easier to stir).
Sprinkle salt over the fish.
Heat the oil over medium high in a skillet large enough to hold the fish in a single layer without crowding. Cook the fish cook 3 minutes on each side, or until golden.
Remove from the heat and brush the fish with most of the glaze. Place in the oven for 4 to 5 minutes, or until the salmon just turns opaque. Pour the remaining glaze over it and serve immediately. Makes 4 servings.