The Recipes

Salmon with Jalapeno and Apricot Compote

Fish is really one of the quickest and easiest meals to throw together - especially if you don't cook the heck out of the seafood.  Remember, with most fish, the longer you cook it, the more fishy it will smell and taste.


Salmon with Jalapeno and Apricot Compote


- 1 4-6 oz. piece of salmon
- handful of green beans, trimmed and rinsed
- 1 garlic clove, minced
- 2 T. finely diced onions
- 1 jalapeno, finely diced - ribs and seeds removed for less heat
- 3 T. apricot preserves
- splash of white wine vinegar
- salt
- pepper
- olive oil

Bring a small pot of water to a boil.  Salt the water and add the green beans.  Boil them until tender-crisp; approximately 3 minutes.  Remove the green beans to a bowl of ice water to stop the cooking process.

In a small pot, heat a scant T. of olive oil.  Add in the onion and jalapeno and season with salt.  Let them soften for 3-4 minutes, then stir in the garlic for a minute longer.  Add in the preserves and let it bubble while you prepare to cook the salmon.

Heat 1 T. of olive oil in a skillet.  Season the salmon with salt and pepper and cook for 3-4 minutes per side depending on the thickness of your salmon.  You want the salmon to still be pink on the inside.

Add the vinegar to the apricot preserves and season with salt and pepper.  Let it simmer over low heat while the salmon finishes cooking.

Plate the green beans and top with the salmon.  Spoon the apricot mixture over the salmon and green beans.