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
Preparation
Preheat oven to 450°F. 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.
Prepare salsa by stirring the salsa ingredients in a bowl just until combined.
Prepare the guacamole by mashing the avocado with 1 tablespoon preserves, lime juice and sea salt until smooth.
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.
So good!
