Apricot-Chili Glazed Salmon With Smoky Artichoke Salsa & Sweet Guacamole Recipe

Name: Apricot-Chili Glazed Salmon With Smoky Artichoke Salsa & Sweet Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds salmon fillet, skin on one side; 2 tablespoons apricot preserves; 1 1/2 teaspoon ancho chili powder; 2 tablespoons olive oil; Smoky Artichoke Salsa:; 1 6 1/2-ounce jar marinated artichoke hearts, drained, chopped; 1/2 cup chopped, seeded tomato; 1/2 cup chopped red onion; 1 tablespoon lime juice; 1/4 teaspoon smoked paprika; Sweet & Sour Guacamole:; 1 ripe avocado; 1 tablespoon apricot preserves; 1 tablespoon lime juice; 1/4 teaspoon sea salt; Garnish: Fresh baby lettuce greens

Servings: persons

2 pounds salmon fillet, skin on one side
2 tablespoons apricot preserves
1 1/2 teaspoon ancho chili powder
2 tablespoons olive oil
Smoky Artichoke Salsa:
1 6 1/2-ounce jar marinated artichoke hearts, drained, chopped
1/2 cup chopped, seeded tomato
1/2 cup chopped red onion
1 tablespoon lime juice
1/4 teaspoon smoked paprika
Sweet & Sour Guacamole:
1 ripe avocado
1 tablespoon apricot preserves
1 tablespoon lime juice
1/4 teaspoon sea salt
Garnish: Fresh baby lettuce greens

1
Preheat oven to 450u00b0F. Rinse salmon fillets and place skin side down on a lightly greased baking pan. Spread top surface of fish with 2 tablespoons apricot preserves and sprinkle evenly with ancho chili powder. Bake for 10 to 14 minutes or until desired doneness. Remove salmon to a serving plate.
2
Prepare salsa by stirring the salsa ingredients in a bowl just until combined.
3
Prepare the guacamole by mashing the avocado with 1 tablespoon preserves, lime juice and sea salt until smooth.
4
Divide the salmon between 4 serving plates that have been lined with a bed of fresh baby greens. Top salmon with a helping of salsa and a dollop of guacamole.
5
So good!

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds salmon fillet, skin on one side, 2 tablespoons apricot preserves, 1 1/2 teaspoon ancho chili powder, 2 tablespoons olive oil, and more.

Yes, Apricot-Chili Glazed Salmon With Smoky Artichoke Salsa & Sweet Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apricot-Chili Glazed Salmon With Smoky Artichoke Salsa & Sweet Guacamole

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