Sweet and Spicy Apricot Salmon by
This salmon is so good it will melt in your mouth! We serve this over large salads. The glaze makes an excellent dressing for the salad.
Ingredients
1-1/2 C apricot nectar (mango can be substituted)
1/3 C dried apricots, chopped
2 tbsp honey
2 tbsp reduced sodium soy sauce
1 tbsp vinegar
1 tbsp grated fresh ginger
5 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp ground cinnamon
Salmon fillet (1.3 lb feeds two), skinned
Instructions
Preheat your oven's broiler and grease a pan.
In saucepan over medium heat mix together apricot nectar, dried apricots, honey, soy sauce, vinegar, ginger, garlic, cayenne, black pepper, and cinnamon. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting and set the remainder aside.
Place salmon fillet on greased pan and brush with glaze. Broil 3 inches from the heat for 8-12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking and baste frequently during the last 4 minutes. Serve with remaining glaze.
Prep and Cook Time: 25 minutes
In saucepan over medium heat mix together apricot nectar, dried apricots, honey, soy sauce, vinegar, ginger, garlic, cayenne, black pepper, and cinnamon. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting and set the remainder aside.
Place salmon fillet on greased pan and brush with glaze. Broil 3 inches from the heat for 8-12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking and baste frequently during the last 4 minutes. Serve with remaining glaze.
Prep and Cook Time: 25 minutes