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Apricot Mustard-Glazed Salmon with Arugula

"Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of child arugula dressed with a easy vinaigrette made from the same components because the glaze. This recipe turned into made in a Panasonic CIO."

Ingredients :

1/4 cup apricot preserves
1 1/2 tablespoons entire-grain mustard
1 teaspoon balsamic vinegar
2 tablespoons balsamic vinegar
2 teaspoons apricot preserves
1 teaspoon entire-grain mustard
1/eight teaspoon salt
1/eight teaspoon ground black pepper
1/four cup more-virgin olive oil
2 teaspoons more-virgin olive oil
2 (8 ounce) salmon fillets, reduce 1 1/4-inch thick
salt and floor black pepper to taste
three cups baby arugula
1 cup cherry tomatoes (optional)

Instructions :

Prep : 15M	Cook : 2M	Ready in : 28M

Mix 1/4 cup apricot preserves, 1 half tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper collectively in a bowl. Drizzle in 1/four cup olive oil, whisking continuously, till dressing is emulsified.
Preheat Panasonic Countertop Induction Oven to Medium-High at the "Grill" setting.
Brush 1 teaspoon of olive oil over both sides of every piece of salmon. Season with salt and pepper.
Place salmon flesh-side down inside the center of the grill pan. Set timer for 3 1/2 mins and press "Start." Flip salmon so pores and skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second one bowl on pinnacle. Let salmon relaxation for 5 mins.
Place 1 half of cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

Notes :

If your salmon is much less than 1 1/four-inch-thick otherwise you decide on a rarer salmon, reduce cook time for this reason.

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