Ingredients:
4 (6-ounce) salmon fillets
¼ cup apricot preserves or jam
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon low sodium soy sauce (or tamari for gluten-free)
1 tablespoon lime juice
2 teaspoons fresh ginger, grated
2 teaspoons garlic, grated
Instructions:
Preheat the Oven:
Set your oven to 400°F (200°C).
Prepare the Glaze:
In a bowl, mix together the apricot preserves, grainy mustard, Dijon mustard, soy sauce, lime juice, grated ginger, and garlic until well combined.
Glaze the Salmon:
Place the salmon fillets on a baking dish. Brush the apricot glaze generously over each piece, coating them evenly.
Bake:
Bake in the preheated oven for about 10 minutes or until the salmon is just starting to flake easily with a fork.
Serve:
Serve the salmon warm over a bed of quinoa with steamed asparagus on the side. Garnish with lime zest or additional glaze, if desire
