Apricot Dijon Glazed Salmon
Appot is my first choice and from there, i made a decision to travel with a touch Asian fusion theme where combining sweet, spicy, salty and sour aspects. Appot strengthens a sweet supply and an error of Mijon Mustard's role for soybean spicy sauce for salty juice and juice for acid and a mix of making a mixture of touch ginger and garlic.
4 salmon fillets (6 ounces)
1/4 cup preserve / apricot jam
1 tablespoon of granular mustard
1 tablespoon of Mustard Dijon
1 tablespoon of soybean soybean soybeans (or free tamari fro gluten)
1 tablespoon of juice
2 Ginger Teaspoon, Parang
2 spoons with garlic, partut
1.Place salmon cake plate plate, brush with a apricot mixture, mustard, soy sauce, juice , ginger and garlic within the 400f / 200c oven which is heated to 'salmon what starts, about 10 minutes.