Apricot Sauced Salmon

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

1. Thaw the salmon, if frozen.
2. Rinse salmon; pat dry.
3. Spray the unheated rack of a broiler pan with nonstick coating.
4. Place salmon on rack.
5. Broil 4 to 5 inches from heat for 8 to 12 minutes or until the salmon flakes easily when tested with a fork.
6. Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt, and ground red pepper.
7. Gradually stir in the nectar; add honey and 1 tablespoon vinegar.
8. Cook and stir over medium heat until thickened and bubbly.
9. Cook and stir for 2 minutes more. Remove from heat. Cover; keep warm.
10. In a large bowl toss together the watercress, spinach, or romaine; cucumber; and 1 tablespoon vinegar.
11. Divide among 4 serving plates.
12. 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.

Contributed by:

• Catsrecipes Y-Group