Apricot-Sauced Salmon
photo by HeatherFeather
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 salmon steaks
- 9.85 ml cornstarch
- 1.23 ml salt
- 0.25 ml ground red pepper
- 155.92 g can apricot nectar
- 14.79 ml honey
- 14.79 ml vinegar
- 473.18 ml shredded romaine lettuce or 473.18 ml spinach
- 1 cucumber, thinly sliced (optional)
- 14.79 ml white wine vinegar
- 2 green onions, sliced (1/4 cup)
directions
- Rinse salmon; pat dry.
- Spray the unheated rack of a boiler pan with nonstick spray.
- place salmon on rack.
- Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
- This can also be cooked on outside grill or basket.
- I even grill it in grill on stove.
- Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
- Gradually stir in nectar; add honey and 1 tablespoon vinegar.
- Cook stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Cover; keep warm.
- In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar.
- Divide among 4 plates.
- To serve, place salmon on romaine mixture and spoon sauce over each serving.
- Sprinkle with green onions.
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Reviews
RECIPE SUBMITTED BY
Barb G.
Sonora, California