Apple and Horseradish-Glazed Salmon

Mild apple jelly and hot horseradish pair well with rich salmon. Serve with a neutral-flavored side of couscous or rice.

1/3 cup apple jelly
1 tablespoon finely chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil

Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
Yield: 4 servings (serving size: 1 fillet)

NUTRITION PER SERVING
CALORIES 375(40% from fat); FAT 16.8g (sat 4.3g,mono 7.7g,poly 3.4g); PROTEIN 36.4g; CHOLESTEROL 90mg; CALCIUM 30mg; SODIUM 376mg; FIBER 0.1g; IRON 0.7mg; CARBOHYDRATE 18.1g
Cooking Light, MAY 2004