Apple-Horseradish Salmon

Eating fish a few times a week is a norm around here. So to keep from our fish dinners getting boring quick I am always on the hunt for new and exciting recipes. Pink Parsley always has great recipes, so when I saw this recipe I wanted to try it and add to our fish rotation. I love horseradish, so this was a no brainer for me. Plus it was quick to make even on a busy week night. Pair it with steamed veggies and brown rice or red potatoes and you have a perfect meal!

ENJOY!

Ingredients:

1/3 cup apple jelly

1 Tbs chopped fresh chives

3 Tbs prepared horseradish

1 Tbs white wine vinegar

1/2 tsp kosher salt

4 (6-oz) salmon fillets, skin removed

1/4 tsp freshly ground pepper

2 tsp olive oil

Directions:

Preheat the oven to 350.

In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.

Heat oil in a large oven-safe skillet over medium heat.  Sprinkle salmon on both sides with remaining salt and pepper.  Lay in a single layer, being careful not to crowd, and cook for 3 minutes.  Carefully flip the salmon fillets, and brush the tops with half the glaze.

Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork.  Remove from oven and brush with remaining glaze.  Serve immediately.