PAN-SEARED SALMON WITH TOMATO APRICOT RELISH
An easy 10 minute recipe for a fresh, delicious Tomato Apricot Relish. Serve this relish over Pan-Seared Salmon, grilled chicken breast, or as bruschetta on crusty bread! However you decide to eat it, this tomato apricot relish will bring all the flavors of summer right into your kitchen.
Provided by Kate
Categories Dinner
Time 10m
Number Of Ingredients 11
Steps:
- Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
- Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
- In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.
Nutrition Facts : Calories 296 kcal, Carbohydrate 5 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 81 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SWEET AND SAVORY PINE NUT RELISH
Categories Condiment/Spread Ginger Herb Tomato Apricot Pine Nut Bon Appétit
Yield Makes 1 2/3 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
- Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
SPICED APRICOT CHUTNEY
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes 2kg
Number Of Ingredients 11
Steps:
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium
FRESH TOMATO RELISH
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT CHUTNEY
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 1h30m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all the ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
- Pour into warm sterilized jars and seal.
- May be eaten immediately but the flavour improves after a few days.
Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6
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