Glazed Salmon with Herbed Vegetables

You've got your Christmas meal squared away, but what's on the menu for the day before? Hank Reinhold from Sea Breeze Fish Market and Grill shares the recipe for an apple, horseradish and rosemary glazed salmon with herbed vegetables.

Prep Time: 15 minutes      
Cook Time: 30 minutes        
Serves: Four


4, 6-8oz. Atlantic Salmon Filets, deboned, skin off
1/3 Cup Apple Jelly
1/4 Cup Fresh Apple, grated
1 Tbsp. Fresh Rosemary, chopped
1 Tbsp+2 tsp. Jarred Horseradish
2 tsp. Apple Cider Vinegar
1/4 Cup Extra Virgin Olive Oil, divided
2 Medium-large Turnips, peeled and chopped into 1/8ths
1 Pound Fingerling Potatoes, halved
1 Tbsp. Fresh Parsley, chopped
Salt and pepper to taste


Begin by preheating the oven to 350* Fahrenheit.

Combine the apple jelly, grated apple, horseradish, cider vinegar, and rosemary in a mixing bowl and stir until they are thoroughly combined.

Combine the turnips and potatoes in a separate mixing bowl and toss with the thyme, parsley, half of the EVOO, and salt and pepper.

Place the vegetables on a baking pan, place the pan in the oven, and cook for approximately 20-25 minutes or until the potatoes are tender.

Season the salmon with salt and pepper.  While the vegetables are cooking, heat the remaining oil in a large sauté pan on medium-high heat and sauté the salmon, skin side up, until the flesh has turned a deep golden brown.  Flip the filets, turn off the heat and coat the top of each salmon filet with half of the apple, horseradish, and rosemary mixture.  Transfer the pan to the oven and cook for approximately 5-8 minutes or until the salmons flesh has become flaky and pink.  When the salmon has finished cooking, evenly apply the remaining apple, horseradish, and rosemary mixture to each filet.

Transfer the vegetables and salmon to plates, serve, and enjoy.


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