Ayesha Curry shared her “super easy” apricot-glazed salmon with squash and zucchini recipe in the latest issue of Us Weekly. Curry says she makes the dish once a week in the fall.
The Seasoned Life author, 27, admits she gets help from a pint-sized chef: 4-year-old daughter Riley.
“She has kid-friendly knives, so she chops stuff up for me,” says Ayesha, who also has 15-month-old Ryan with husband Stephen Curry of the Golden State Warriors. “It’s never even or pretty, but it works!”
Apricot-Glazed Salmon With Squash and Zucchini
2 zucchini, diced
1 yellow summer squash, diced
1 cup sweet corn kernels (from about 1 cob)
1 tbsp extra virgin olive oil
Freshly ground pepper
1/4 cup low-sodium soy sauce
2 tbsp apricot preserves
3 garlic cloves, minced
1 salmon fillet, 8 to 12 oz
1. Heat oven to 425 degrees. In a large Dutch oven or roasting pan, combine zucchini, squash and corn. Coat with the olive oil and a pinch of salt and pepper.
2. In a small bowl, stir together soy sauce, apricot preserves and garlic. Place the salmon fillet on top of the vegetables in the Dutch oven. Pour on the apricot sauce.
3. Bake until the veggies are tender and the salmon flakes easily with a fork, about 15 minutes. Divide the salmon between two plates and spoon veggies on the side.