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.

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

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

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