Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards
 
Prep time
Cook time
Total time
 
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Recipe type: Dinner
Ingredients
  • 8 ripe apricots
  • 100ml orange juice
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and chopped
  • 2cm fresh root ginger, minced
  • 2 salmon fillets
  • 1 tbsp sesame oil
  • 1 onion, finely sliced
  • 6 – 8 large collard leaves, shredded
  • 2 tbsp sesame seeds
Instructions
  1. Dice the apricots and place them in a saucepan, taking care to retain all the juices. Combine them in the pan with the orange juice, honey, vinegar, coconut aminos, garlic, chilli and ginger. Bring gently to the boil, and simmer for 10 minutes or so until it reduces by about half.
  2. Heat your oven to 180C. Place the salmon fillets on parchment paper, and spoon over half of the apricot glaze. Tightly wrap the parchment paper, and bake in the oven for 15 minutes.
  3. Meanwhile, gently heat the sesame oil in a wok. Add the onion and cook for 5 minutes or so, until soft. Add the collards and stir fry until tender, before tossing in the sesame seeds.
  4. Remove the salmon from the parchment paper, and serve on top of the sesame collards. Drizzle with the remaining glaze and a handful or so of fresh coriander.
Recipe by The Paleo Network at https://paleo.com.au/recipe-sticky-chilli-apricot-salmon-sauteed-sesame-collards/