Apricot salsa salmon is a real treat. The glaze is made with two simple ingredients: apricot jam and salsa verde (store-bought or homemade with the included recipe below). It may sound like an odd combination, but it works! The salmon goes into the crockpot frozen to preserve its texture. Use store-bought salsa verde to save time or try your hand at the uniquely different recipe included below.
Apricot Salsa Salmon Recipe
Recipe Contributed By: Sue Hamilton, Benson, Arizona
Preparation Time: 5 minutes
Cooking Time: 1 to 1-1/2 hours
Ideal slow-cooker size: 4-quart
Grease interior of slow-cooker crock.
Remember not to thaw the salmon! Place frozen salmon skin side down in bottom of cooker.
Mix together jam and salsa. Spread mixture over salmon.
Cover. Cook on Low for 1-1/2 hours or until an instant-read meat thermometer registers 135 F. when stuck into center of fillet.
Pass extra salsa to add to salmon while eating.
Yield: 2 servings
Salsa Verde Recipe
Recipe by: Catherine Boshart
2 large oranges
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 large lemons)
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 Tablespoons chopped fresh mint leaves
2 Tablespoons capers, rinsed and drained
2 Tablespoons orange zest
1 teaspoon lemon zest
1/2 to 1 teaspoon crushed red pepper flakes
Optional: coarse salt, and coarsely ground black pepper
Peel oranges. Cut along the membrane on both sides of each segment and slide segments into medium bowl.
Stir in olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
You can easily change the flavor of the jam and the salsa to fit your taste. If you want to avoid sugar, you can use no-sugar jam.
Recipe Source: “Fix-It and Forget-It Slow Cooker Magic: 550 Amazing Everyday Recipes” by Phyllis Good (Skyhorse Publishing, Inc.)
Reprinted with express written permission.