Apricot Dijon Glazed Salmon

I have a whole load of mini pots of apricot jam hanging around the kitchen and I thought I'd have a go at using one of them! I came across this recipe from Closet Cooking and I knew I had to try it. It was delicious, lovely and sweet but slightly hot and sour as well. I served it with lots of green veg and potatoes.

Apricot Dijon Glazed Salmon (From Closet Cooking)
(Serves 4)

4 salmon fillets

4 tbsp apricot jam

1 tbsp grainy mustard

1 tbsp dijon mustard

1 tbsp low sodium soy sauce

1 tbsp lime juice

2 tsp ginger, grated

2 tsp garlic, grated

Preheat the oven to 200C.

Mix together the apricot jam, mustards, soy sauce, lime juice, ginger and garlic.

Put the salmon on a baking dish and brush with the apricot mixture. Bake in the oven for 10 mins.

Chicken Tagine with Lemon Couscous

I'm not quite sure why this is in the Nice N Spicy book as it's not really spicy but it is very flavourful.

Chicken Tagine with Lemon Couscous (from WeightWatchers Nice n Spicy)
(Serves 2)
(10 WW ProPoints per serving)

cooking spray
2 chicken breasts
1 red pepper, deseeded and sliced
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp turmeric
2 tomatoes, chopped
250ml chicken stock
400g can apricots in natural juice, drained and sliced
2 tbsp fresh coriander to garnish

For the couscous
125g couscous
150g chicken stock or water
75g steamed green beans, chopped into 1 inch pieces
grated zest and juice of 1 lemon
salt and pepper

Spray a lidded frying pan with cooking spray and heat until hot. Add the chicken breasts and cook for 3 mins turning once, until browned on both sides. Remove from the pan.

Spray the pan again with the cooking spray and add the pepper and onion. Stir fry for 5 mins until just tender. Add the garlic and spices and continue cooking for 1 min. Return the chicken to the pan with the tomatoes and stock. Cover and simmer over a low heat for 15 mins. Add the apricots and cook for another 5 mins until the chicken is tender.

Meanwhile, to prepare the couscous, place it in a bowl, pour over the hot stock and cover with clingfilm. Set aside to soak for 10 mins. Fluff with a fork, stir in the beans and lemon zest and juice, then season.

Serve the chicken tagine with a pile of the couscous, scattered with the coriander.

Fish Tagine with Apricots and Honey

Yesterday I went to the Imperial War Museum, to see the Children at War and Once Upon a Wartime exhibitions. Both of them were really good and the Children at War exhibition also included the 1940s house, which was fascinating too.

This is one my Mum cooked again. It was really good, so tasty and the fish was cooked to perfection. I didn't mind the sweet and savoury together, it just worked so well.



Fish Tagine with Apricots and Honey (from Leiths Fish Bible)
(Serves 4)

65g tilapia fillets
1 tsp ground cumin
pepper
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
a large pinch of saffron
1/2 tsp ground cinnamon
1 tsp ras-al-hanout
30g semi dried apricots
1 tbsp set honey
425ml fish stock
1/2 lemon, finely sliced
2 tbsp roughly chopped coriander
salt and pepper

Cut each tilapia fillet into 3-4 strips. Sprinkle the tilapia with half of the cumin, season with pepper and rub into the fish. Place in a bowl and refrigerate for 30 mins or until required.

Heat the oil in a large casserole and add the onion, garlic, saffron, cinnamon, ras-al-hanout and the remaining cumin, the apricots, honey, stock and lemon slices. Bring to the boil and then simmer for 15-20 mins or until the onion and lemon are soft and the liquid reduced by half.

Add the fish strips and coriander to the summer liquid and poach over a low heat for 3-4 mins. Season the tagine with salt and pepper.

Serve the tagine directly from the casserole, garnished with coriander sprigs. Goes well with couscous.