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Apricot Sauced Salmon

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4 fresh or frozen salmon steaks, 3/4 inch thick (about 1-1/4 pounds total) Nonstick spray coating 2 teaspoons cornstarch 1/4 teaspoon salt Dash ground red pepper 1 5-1/2-ounce can apricot nectar 1 tablespoon honey 1 tablespoon white wine vinegar 2 cups watercress leaves or shredded spinach or romaine 1/2 of a medium cucumber, thinly sliced 1 tablespoon white wine vinegar 2 green onions, sliced (1/4 cup)

Thaw the salmon, if frozen. Rinse salmon; pat dry. Spray the unheated rack of a broiler pan with nonstick coating. Place salmon on rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until the salmon flakes easily when tested with a fork. (Or, spray a grill basket with nonstick coating. Place salmon in basket. Grill salmon on the grill rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until salmon flakes easily with a fork, turning once.)

Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt, and ground red pepper. Gradually stir in the nectar; add honey and 1 tablespoon vinegar. Cook and 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 watercress, spinach, or romaine; cucumber; and 1 tablespoon vinegar. Divide among 4 serving plates. To serve, place salmon on watercress mixture and spoon sauce over each serving. Sprinkle with green onions. MAKES 4 servings.

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