1/1 Photo of Apricot-Sauced Salmon
Barb Gertz's Note:
Another tasty salmon recipe. Recipe comes from Better Homes & Gardens.
My Private Note
Units: US | Metric
- 4 salmon steaks
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 dash ground red pepper
- 1 (5 1/2 ounce) can apricot nectar
- 1 tablespoon honey
- 1 tablespoon vinegar
- 2 cups shredded romaine lettuce or 2 cups spinach
- 1/2 cucumber, thinly sliced (optional)
- 1 tablespoon white wine vinegar
- 2 green onions, sliced (1/4 cup)
- 1Rinse salmon; pat dry.
- 2Spray the unheated rack of a boiler pan with nonstick spray.
- 3place salmon on rack.
- 4Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
- 5This can also be cooked on outside grill or basket.
- 6I even grill it in grill on stove.
- 7Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
- 8Gradually stir in nectar; add honey and 1 tablespoon vinegar.
- 9Cook stir over medium heat until thickened and bubbly.
- 10Cook and stir for 2 minutes more.
- 11Remove from heat.
- 12Cover; keep warm.
- 13In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar.
- 14Divide among 4 plates.
- 15To serve, place salmon on romaine mixture and spoon sauce over each serving.
- 16Sprinkle with green onions.
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Nutritional Facts for Apricot-Sauced Salmon
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 235.6
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 2.2 g
- Cholesterol 59.0 mg
- Sodium 209.1 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 1.0 g
- Sugars 10.7 g
- Protein 20.5 g
The following items or measurements are not included:
white wine vinegar