Homemade Salmon Dijon and Carrots with Apricots

This recipe can be made ahead, frozen and reheated for quick meals. Fish can be kept frozen for 1-2 months.


1/2 cup white wine
2 tablespoons shallot minced
2 tablespoons garlic minced
1 tablespoon olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
16 ounces salmon fillet
8 ounces baby carrots
1/4 cup dried apricot halves
1 teaspoon tarragon
2 tablespoons orange juice
1 tablespoon olive oil



In a small bowl, mix the white wine, onion, garlic, olive oil, Dijon and paprika. Portion salmon and place each serving in a freezer bag. Divide mustard mixture between the bags, coat fish and freeze.

Drop carrots in boiling water, cook for 3 minutes, drain and toss with apricots, tarragon, orange juice and olive oil. Portion into Ziplocs, freeze.

To serve, thaw overnight in the fridge, or put in fridge in the morning for use that night. Heat broiler and put salmon on a pan, broil 4-6 inches form the heat, basting occasionally, for 8-10 minutes. Microwave or heat carrots on stove with a splash of orange juice or water. Serve with quick couscous or crusty bread.

Serves 4

Twin Cities Natural Food Co-ops
Twin Cities Natural Food Co-ops
2600 E. Franklin Ave.
Minneapolis, MN 55406
(651) 699-3536






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