Apricot-Chili Glazed Salmon With Smoky Artichoke Salsa & Sweet Guacamole

• 2 pounds salmon fillet, skin on one side
• 2 tablespoons apricot preserves
• 1 1/2 teaspoon ancho chili powder
• 2 tablespoons olive oil
• Smoky Artichoke Salsa:
• 1 6 1/2-ounce jar marinated artichoke hearts, drained, chopped
• 1/2 cup chopped, seeded tomato
• 1/2 cup chopped red onion
• 1 tablespoon lime juice
• 1/4 teaspoon smoked paprika
• Sweet & Sour Guacamole:
• 1 ripe avocado
• 1 tablespoon apricot preserves
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• Garnish: Fresh baby lettuce greens

1. Preheat oven to 450u0b0F. Rinse salmon fillets and place skin side down on a lightly greased baking pan. Spread top surface of fish with 2 tablespoons apricot preserves and sprinkle evenly with ancho chili powder. Bake for 10 to 14 minutes or until desired doneness. Remove salmon to a serving plate.
2. Prepare salsa by stirring the salsa ingredients in a bowl just until combined.
3. Prepare the guacamole by mashing the avocado with 1 tablespoon preserves, lime juice and sea salt until smooth.
4. Divide the salmon between 4 serving plates that have been lined with a bed of fresh baby greens. Top salmon with a helping of salsa and a dollop of guacamole.
5. So good!

salmon fillet, apricot preserves, ancho chili powder, olive oil, salsa, hearts, tomato, red onion, lime juice, paprika, sweet , avocado, apricot preserves, lime juice, salt, baby lettuce greens

Taken from www.epicurious.com/recipes/member/views/apricot-chili-glazed-salmon-with-smoky-artichoke-salsa-sweet-guacamole-1265786 (may not work)