May 21 2018
Balanced, flavorful meals to fuel you the whole week leading into your big race.
While I was living with Kara, I made a ton of different salmon recipes. This one was by far our favorite. Slightly sweet from the dried apricots (I used a food processor to get them finely chopped) and crunchy from the pistachios, it’s the perfect piece of protein to add to your dinner plate.
4 4–6 oz. wild salmon fillets
3 Tbsp. spicy mustard or Dijon
2 Tbsp. no-added-sugar apricot jam
1 Tbsp. fresh lemon juice
1 clove crushed garlic
1/4-1/2 cup crushed pistachios
1/4 cup chopped dried apricots
Preheat oven to 350 degrees. On a large baking tray, place parchment paper and spray with oil. Place salmon on tray. In a small mixing bowl, combine mustard, jam, lemon juice and garlic until smooth. Using about a tablespoon for each piece, spread glaze over the salmon with a knife. Combine pistachios and apricots in a small bowl, and then sprinkle on top of each piece of salmon. Place in oven for about 20 minutes. Cook time depends on how big your salmon pieces are. Raise oven temperature to 400 and cook for an additional 5–7 minutes or until golden brown. Watch so you make sure the topping doesn’t burn.