Ingredients[]
- 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)
Directions[]
- 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.
- 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.
Notes[]
- Makes 4 servings
- If preferred, salmon may be placed in a grill basket and placed on the grill rack of an uncovered grill over medium coals for 8 to 12 minutes instead.