Ingredients for Apricot Sauced Salmon
- 1 lb salmon fillet (4 servings)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 cup apricot nectar
- 2 tablespoons honey
- 1 tablespoon vinegar
- 6 cups romaine lettuce, chopped
- 1 medium cucumber, sliced
- 1 tablespoon white wine vinegar
- 2 green onions, sliced
- nonstick cooking spray
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How to Make Apricot Sauced Salmon
- Preheat broiler. Rinse salmon fillet and pat thoroughly dry with paper towels.
- Lightly spray a broiler pan rack with nonstick cooking spray. Place salmon fillet on the rack.
- Broil 4-5 inches from heat for 8-12 minutes, or until the salmon flakes easily with a fork. Cooking time will depend on the thickness of the fillet. Alternatively, grill the salmon on a grill pan or outdoor grill for the same amount of time.
- While salmon cooks, prepare the apricot sauce: In a small saucepan, whisk together cornstarch, salt, and red pepper.
- Gradually whisk in apricot nectar until smooth.
- Stir in honey and vinegar.
- Cook over medium heat, stirring constantly, until the sauce thickens and becomes bubbly. Continue to cook and stir for 2 minutes more.
- Remove from heat and cover to keep warm.
- In a large bowl, gently toss together spinach (or romaine), cucumber, and 1 tablespoon of vinegar.
- Divide the spinach mixture among 4 plates.
- Place the cooked salmon on top of the spinach mixture.
- Spoon the apricot sauce generously over the salmon.
- Garnish with sliced green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
42g
Fat
11g
Carbs
4g
