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Apricot Glazed Salmon & Rice Tray Bake

apricot glazed salmon and rice tray bake



2 x 250g packets microwave brown rice (or 3 cups of cooked rice)

1/3 C dried apricots, chopped

¼ C pistachios kernels, roughly chopped

1/3 C vegetable, chicken or fish stock

2 spring onions, sliced

1/3 C apricot jam

3 T wholegrain mustard

2 limes

4 x pinboned salmon portions, skin on

½ bunch fresh continental parsley



  1. Preheat oven to 190°C/170°C fan forced. Line a large baking tray with baking paper.
  2. Squeeze rice pouches to separate grains and place in a large bowl. Add apricots, pistachios, stock, and spring onions. Season and stir well to combine. Spread over prepared tray.
  3. Place the jam and mustard in a small bowl. Finely grate the rind of 1 lime and place in bowl. Halve the lime and squeeze into bowl. Season and stir to combine.
  4. Place salmon on top of rice, skin side down. Season well. Spoon the glaze over the salmon. Roast for 15 minutes or until salmon is just cooked through.
  5. Meanwhile, tear the leafy top off the parsley. Cut the remaining lime into four slices.
  6. Sprinkle the parsley over rice and salmon. Gently stir into rice. Serve with lime slices.


Serves 4.

Recipe adapted from


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