How to Make Sticky Chilli and Apricot Salmon

Looking for a recipe that's a little different? This recipe for Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards is certainly that! The apricots and chilli create a great hot but sweet combination – this will be a huge hit with whoever you decide to cook it for!

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Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards

This Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards combines the sweetness of apricots and the heat of chilli for a unique and delicious Paleo-friendly dinner. Easy to make and sure to impress!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner

Cuisine: Fusion

Keyword: Healthy Salmon Recipe, paleo dinner, Sticky Chilli Apricot Salmon

Servings: 2 Serves

Calories: 450kcal

Cost: $25

Equipment

• Saucepan
• Wok
• Parchment paper

Ingredients

• 8 ripe apricots
• 100 ml orange juice
• 1 tbsp honey
• 1 tbsp rice wine vinegar
• 2 tbsp coconut aminos
• 1 garlic clove crushed
• 1 red chilli deseeded and chopped
• 2 cm 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

• Prepare the Glaze: 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.
• Bake the Salmon: Heat your oven to 180°C. 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.
• Sauté the Collards: 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.
• Serve: 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.