Sunday Supper: Grilled Salmon With Apricot Mustard Glaze

  • Updated: July 13, 2013 - 2:00 PM

Grilled Salmon With Apricot Mustard Glaze

Serves 4 to 6.

From”Heather Christo’s Generous Table.”

Apricot Mustard Glaze:

• 4 tbsp. butter, divided

• 1 shallot, finely minced

• 2 garlic cloves, finely minced

• 1/4 c. white wine

• 1/4 c. apricot jam or preserves

• 1/4 c. spicy whole-grain mustard

• Kosher salt

• 1 (2-lb.) side of salmon

2 peaches, cut in half, pits removed

2 nectarines, cut in half, pits removed

Fresh chives or parsley leaves, for garnish

Directions

To make the glaze: Heat 1 tablespoon butter in small saucepan over medium heat until melted, but not browned. Add shallot and garlic, sprinkle with salt and cook over medium-low heat until shallot is soft and tender, 5 to 6 minutes. (Take care not to brown the shallots.)

Add white wine and cook until most of the wine has evaporated, 2 to 3 minutes. Add apricot jam and mustard and stir until well combined. As jam starts to melt, continue to stir and cook for 3 to 4 minutes. Remove sauce from heat and set aside to cool.

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