Apple and Horseradish Glazed Salmon

Yield: 4 servings
Source: Cooking Light, May 2004
Comments from a PA Kitchen: I used halibut instead of salmon and counted it as only 7 points because it's a little more points-friendly than salmon. I also used white wine vinegar instead of champagne vinegar. It's respectable and the horseradish and apple jelly flavors were actually really nice together, I just wanted the flavors to be a little more prounounced. This glaze would get lost on a stronger flavored fish like tuna.


1/3 c. apple jelly
1 T. finely chopped fresh chives
2 T. prepared horseradish
1 T. champagne vinegar
1/2 tsp. kosher salt, divided
4 (6 oz) salmon fillets (about 1 inch thick), skinned
1/4 tsp. freshly ground black pepper
2 tsp olive oil


  1. Preheat oven to 350.
  2. Combine apple jelly, chives, horseradish, vinegar, and 1/4 tsp. salt, stirring well with a whisk. Sprinkle salmon with 1/4 tsp salt and pepper.
  3. 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.
  4. 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.


Healthy Units: 9 per serving (as written)
Calories=375; Fat=16.8; Protein=36.4g; Carb=18.1g; Fiber=.1g; Chol=90mg; Iron=.7mg; Sodium=376mg; Calcium=30mg

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