Ayesha Curry’s Quick & Easy Apricot Salmon Recipe

Ayesha Curry just came out with a beautiful new cookbook, and she’s sharing 3 healthy weeknight recipes with Fitbit. Here’s her sweet and simple recipe for baked salmon, approved by basketball players and toddlers alike. Don’t forget to check out the The Seasoned Life, her collection of favorite family recipes.

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Copyright © 2016 by Little, Brown and Company

 

Apricot-Glazed Salmon with Summer Squash and Zucchini

This is my go-to recipe for salmon. It’s one of those recipes that’s easy to pull together, especially in the summer when zucchini and corn are everywhere, but it always surpasses expectations. The secret ingredients for deliciousness: apricot preserves and soy sauce, which give the salmon a beautiful, salty-sweet glaze. Before you start, make sure you have a Dutch oven or roasting pan that will comfortably fit the salmon and vegetables.

2 zucchini, diced
1 yellow summer squash, diced
1 cup supersweet corn kernels (from about 1 cob)
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/4 cup low-sodium soy sauce
2 heaping tablespoons apricot preserves
3 garlic cloves, minced
1 (8- to 12-ounce) salmon fillet

Preheat the oven to 425°F. Have a large Dutch oven or roasting pan handy.

Put the zucchini, summer squash, and corn in the Dutch oven and coat with the olive oil and a pinch each of salt and pepper.

In a small bowl, stir together the soy sauce, apricot preserves, and garlic.

Place the salmon fillet in the Dutch oven, nestling it into the veggies. Pour the apricot sauce over the top. Bake until the veggies are cooked and the salmon flakes easily when pierced with a fork, about 15 minutes.

To serve, divide the salmon between 2 plates and spoon the vegetables alongside.

Serves 2 grown-ups (and 1 child)

 

Nutrition Facts (per serving)

Calories 426
Protein 36 g
Total fat 14 g
Saturated fat 2 g
Carbs 43 g
Fiber 6 g
Sugar 23 g
Sodium 1461 mg
*Based on 2½ servings.  

Excerpted from The Seasoned Life, Copyright © 2016 by Ayesha Curry. Used with permission of Little, Brown and Company, New York.  All rights reserved.

7 Comments   Join the Conversation

7 CommentsLeave a comment

  • Oh my goodness, just yesterday I was looking for a salmon recipe. I wish I had seen this sooner because it sounds so yummy. I’ll have to try it next time I cook salmon, which is almost every week.

  • I am thinking that one could use different vegetables if one is not fond of zucchini and squash? I am thinking asparagus and cauliflower, or Brussel sprouts would also work well??

  • I came home from exercise class last night and made this recipe. So easy, so quick, and soooooo GOOD. I am sure that we’ll make it often.

  • I made this last night and it was very good. I used butternut squash though. Next time I will sauteed the veggies down a little bit before putting it all in the oven. The sauce was great. I pureed apricots vs. using preserves. Great recipe that will be back on the menu again.

  • Just made this and did sautéed the veggies just for 5 minutes to soften a bit before tossing in the oven. Absolutely delicious! Thank you Mrs Curry!

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