My kids adore salmon. It is their favorite entree, bar none. In fact, I rarely get to eat a full portion of salmon because I’m constantly augmenting the plates of my three hungry munchkins. Now, if a 2, 4, and 7 year old are going to agree on a favorite food, salmon is certainly a fine choice in my book, with the many known health benefits derived from its omega 3 fatty acids. These particular fatty acids are the good, unsaturated kind, unlike those found in red meat and dairy products. Not all fatty acids are created equal, you see. Omega-3 fatty acids specifically are believed to decrease triglycerides, lower blood pressure, reduce blood clotting, boost immunity, improve arthritis symptoms, and improve learning ability in children. (What? Improve LEARNING ability?) Indeed! You know the DHA that is being added to prenatal vitamins and baby formula and toddler foods to boost brain health? Guess what that is. Yup, good old omega 3 fatty acids. Now you know.
So if you’re interested in raising a family of super-smart kiddos with super-human immune systems (wink), you’ll take my lead and introduce them to salmon. This preparation is a great place to start; just watch out – the sweet glaze will have them stealing bites from your plate, and you want some of those omega-3 health benefits for yourself!
Grilled Salmon with Apricot-Orange Glaze
4 – 6 oz. salmon fillets
1/4 cup orange juice (*see note below)
1/4 cup apricot preserves
4 teaspoons lemon juice
1 teaspoon orange zest
1. Preheat grill to medium heat. Brush salmon fillets lightly with oil and season with salt and pepper to taste.
2. Combine the orange juice, apricot preserves, lemon juice, and orange zest in a medium skillet. Bring to a simmer over medium heat and cook for about 5 minutes until it has reduced to a thick, syrupy glaze and measures about 1/4 cup.
3. Brush grill grates with a little oil to prevent the salmon from sticking. Place salmon on grill skin side down. For 1″ thick fillets, grill 6-8 minutes for medium.
4. Drizzle glaze over salmon and serve.
Note: Zest an orange for the 1 teaspoon of orange zest and then squeeze it for the 1/4 cup of orange juice.