Apricot Mustard-Glazed Salmon With Arugula

• 1/4 cup apricot preserves
• 1 1/2 tablespoons whole-grain mustard
• 1 teaspoon balsamic vinegar
• 2 tablespoons balsamic vinegar
• 2 teaspoons apricot preserves
• 1 teaspoon whole-grain mustard
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 teaspoons extra-virgin olive oil
• 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick
• salt and ground black pepper to taste
• 3 cups baby arugula
• 1 cup cherry tomatoes (optional)

1. Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
2. Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.
3. Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
4. Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.
5. Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so 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 bowl on top. Let salmon rest for 5 minutes.
6. Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

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Taken from www.allrecipes.com/recipe/256635/apricot-mustard-glazed-salmon-with-arugula/ (may not work)