Salmon with crab apple jelly and horseradish glaze

9 Oct

salmon with crab apple and horseradish glaze

Coating salmon in a sweet-tart glaze before baking in the oven is one of my favourite ways to cook it.

And this combination of crab apple jelly and horseradish is probably my favourite glaze to coat it with.

Crab apples were plentiful where I grew up. They’re not much good for eating, so my mum either pickled them whole or cooked them into a lovely tart jelly.

I occasionally see crab apple jelly for sale in the UK. Whenever I do, I always buy a couple of jars. It also works well with apricot jam.

Salmon with crab apple jelly and horseradish glaze
(serves 4)

  • 1 tsp brown sugar
  • ½ tsp cornstarch
  • ½ tsp salt
  • 4 salmon fillets
  • 1 Tb sunflower oil
  • 4 Tb crab apple (or apricot) jelly
  • 1 Tb minced chives
  • 2 Tb creamed horseradish
  • 2 tsp white wine vinegar
  • salt and pepper
  1. Preheat the oven to 300°F (150°C).
  2. In a small bowl, combine the brown sugar, cornstarch and salt.
  3. Pat the fish fillets dry with paper towel, then rub the cornstarch mixture onto the top of the fillets.
  4. In a small bowl, whisk together the crab apple jelly, chives, horseradish and vinegar. Season with salt and pepper.
  5. Heat the sunflower oil in an oven-proof frying pan over a medium-high flame.
  6. Sear the tops of the salmon fillets for a few minutes, then turn them skin-side down.
  7. Spread the glaze over the fillets. Transfer to the oven and bake for 7-10 minutes, or until the fish is cooked through.

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