This effortlessly elegant salmon tastes as good as it looks with its sweet, crunchy coating.

Yield: 6 servings

Ingredients:

6 salmon fillets (1½–2 lb.)

¼ teaspoon kosher salt

Dash black pepper

⅓ cup dried apricots, checked (about 5 large apricots)

½ cup raw almonds

1 tablespoon lemon juice

2 tablespoons apricot jam

1 tablespoon oil

¾ cup white wine

Directions:

Preheat oven to 400°F.

Place salmon in 9×13-inch baking pan.

Season with salt and pepper.

In a food processor, pulse apricots and almonds until coarsely chopped.

Add lemon juice, apricot jam, and oil; pulse quickly to incorporate.

Spread mixture over fish.

Pour wine around coated fish.

Bake for 20–25 minutes, until fish flakes easily with a fork.