Apricot Glazed Salmon with Pistachio Rice and Lemon Roasted Carrots

Wild sockeye salmon is already a treat, but when you add a fruity pan sauce made with apricot jam, dried apricots and a hint of chili, it becomes absolutely unforgettable. This recipe pairs the glazed salmon with roasted carrots tossed in fresh lemon zest and a bed of fluffy jasmine rice studded with buttery pistachios.

Every element comes together for a balanced, vibrant meal that feels special enough for a dinner party yet simple enough for a weeknight. The sweet-tart apricot sauce complements the rich salmon, while the bright carrots and nutty rice round out the plate.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small saucepan, combine ¾ cup water, jasmine rice and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
4. While rice cooks, zest and juice the lemon. Thinly slice scallions, separating white and green parts. Roughly chop pistachios and dried apricots.
5. In a small bowl, mix seafood stock concentrate, apricot jam, lemon juice, ancho chili powder and 2 tablespoons water to make the sauce.
6. After carrots have roasted 10 minutes, push them to one side. Pat salmon dry, season with salt and pepper and place skin-side down on the other side of the baking sheet. Brush salmon with half the sauce. Return to oven and roast until salmon is cooked through, about 12-15 minutes.
7. Fluff the cooked rice with a fork. Stir in pistachios, dried apricots, scallion whites and a pat of butter if desired. Season with salt.
8. Toss roasted carrots with lemon zest and scallion greens.
9. Serve salmon over a bed of pistachio rice with carrots on the side. Drizzle remaining sauce over salmon.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like arctic char, trout or even thick white fish fillets. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Absolutely. The recipe is naturally dairy-free if you skip the optional butter in the rice. Use olive oil instead.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.