INGREDIENTS

  • 2 tablespoons oil
  • 2jalapenos, minced
  • 1 tablespoon garlic , minced
  • 1/2 cup white wine
  • 3 tablespoons whole grain mustard
  • 1 cup apricot preserves
  • 4 (6ounce) salmon fillets , skinned and boned
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 4 sprigs fresh rosemary (3-inch)
  • 1 lemon, zest of

DIRECTIONS

  1. In a small saute pan over medium heat, heat oil.
  2. When hot, add jalapenos and saute until caramelized.
  3. Add garlic, and after a minute, deglaze with white wine.Then add the mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
  4. Preheat oven to 400 degrees F.
  5. Place salmon fillets on parchment paper or non-stick foil on a baking sheet and lightly season the fillets with salt and pepper, and place a rosemary sprig on each fillet.
  6. Spoon cooled apricot mixture over fillets.
  7. Bake salmon approximately 13 minutes.
  8. Garnish with lemon zest.