Apricot-Sauced Salmon

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  • Makes: 4 servings
  • Prep: 20 mins
  • Broil: 8 mins

Apricot-Sauced Salmon

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Directions

  1. 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.)
  2. 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.
  3. 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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Nutrition Facts (Apricot-Sauced Salmon)

  • Per serving:
  • 181 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 25 mg chol. ,
  • 228 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 21 g pro.
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