One of my favorite things about being on vacation is having a meal with the sound of the ocean waves crashing in the distance. It's heavenly and kinda makes me ponder my decision to live in a landlocked city. We eat in most nights and tend to keep meals simple like this apricot-jalapeno salmon, mushroom couscous and roasted asparagus.
Of course a long day of sand and surf also calls for a cold drink. I paired this apricot bellini aka "sunset sipper" with our meal. Not a bad idea. Keep reading for the details....
My "apricot inspiration" came from a fellow blog reader (and friend), Jenn. Earlier this year, Jenn founded JAR, an Etsy shop which specializes in decadent homemade jams and treats. She gifted me a jar of her apricot jalapeno jam and I've been savoring it ever since. Today she opens her shop again to debut her new fall flavors. A great way to welcome the season!
*******Apricot Jalapeno Salmon ***************************************************
// Ingredients //
4 boneless, skinless salmon fillets
3 tbsp. cajun seasoning (salt free)
1 tbsp. brown sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/4 apricot jalapeno jam (or other flavor depending on the season!)
1tbsp. lime juice
// Instructions //
1. Combine cajum seasoning , sugar and salt in a small bowl. Rub over surface of fillets.
2. Heat oil in large non-stick skillet over medium heat. Then, saute fillets for 3-4 minutes. Flip fillets and saute another 2-3 minutes.
3. Blend jam and lime juice. Add to skillet and swirl skillet until mixture is melted. Carefully turn fish to glaze on both sides.
4. Serve and enjoy!
*******Apricot Bellini**************************************************************
// Ingredients //
Champagne*
Apricot nectar*
// Instructions //
Combine two parts champagne to 1 part apricot nectar over ice.
*For making 1-2 drinks, purchase mini champagne bottles. Apricot nectar can often be found in single serve cans as well.
