I’m only a week late! Whoops. Anyway…
For Mother’s Day this year, my boyfriend and I decided to combine our culinary skills to make our mothers a delicious dinner. I hope everyone had as delicious a dinner as we did for Mother’s Day, and Happy Mother’s Day to all the mothers in the audience!
Prep time: 5 minutes
Cook time: 8-12 minutes (20 min including rice cook time)
Yields 4 servings
4 4oz skinless salmon fillets
1/4 – 1 tsp fine sea salt (or normal table salt)
1/4 cup apple jelly
2 tsp balsamic vinegar
3/4 cup green apple (julienne-cut, unpeeled)
3/4 cup red apple (julienne-cut, unpeeled)
1/3 cup thinly sliced leek (white and light green portion only)
Coarse ground black pepper, to taste
Preheat oven to 450 F. Place salmon fillets in center of tin foil rectangle or parchment bag.
Heat jelly over low heat or in microwave until just melted. Remove from heat (if on stove), stir in balsamic vinegar. Spoon mixture over salmon. Toss cut apples and leeks together, and distribute evenly over salmon.
Fold tin foil over salmon to make a packet, or fold end of parchment bag to close. Bake 8-12 minutes (until fish flakes easily).
Serve over rice.
Original recipe, click here.
I made some minor changes to the original recipe – nothing to the flavor or ingredients, just the directions. The original tells you to make heart-shaped packets of parchment paper, which doesn’t sound that hard or confusing, except those directions in the recipe make absolutely no sense to me. Other than that, it’s all the same, and we all really enjoyed it. I hope you do too!
This recipe is dairy-free and diabetic-friendly, and I believe gluten-free as well? It seems to cover all the bases anyway. ENJOY!