Salmon with Apricot Sauce
Recipe from
Diabetic Living
Hot pepper sauce helps give the salmon a zesty zap of flavor.
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Ingredients
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4fresh or frozen salmon or halibut steaks, cut 3/4-inch thicksee savings
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4fresh apricots, pitted, or 8 dried apricot halvessee savings
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1/2 cupapricot nectarsee savings
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1/3 cupapricot preservessee savings
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3 tablespoonssliced green onionsee savings
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1 1/2 teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushedsee savings
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1/8 teaspoonsaltsee savings
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Few dashesbottled hot pepper saucesee savings
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1 tablespoonolive oilsee savings
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1 to 2 teaspoonbottled hot pepper saucesee savings
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Fresh oregano sprigs (optional)see savings
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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry. Set aside. Cut up fresh apricots; set aside. (Or halve dried apricots; cover with boiling water. Let stand until needed; drain well before using.)
2.
For sauce: In small saucepan, combine apricot nectar, preserves, green onion, oregano, and salt. Bring just to boiling, stirring often; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened. Reserve 1/4 cup of the sauce to brush on fish. In small bowl, combine remaining sauce, apricots, and few dashes hot pepper sauce. Cover and keep warm.
3.
In small bowl, stir together oil and 1 to 2 teaspoons hot pepper sauce. Brush both sides of fish with oil mixture. Sprinkle lightly with ground black pepper and additional salt.
4.
Place fish on greased rack of uncovered grill directly over medium heat. Grill for 6 to 9 minutes or until fish flakes easily with fork, turning once halfway through grilling and brushing with reserved sauce during last 2 to 3 minutes. Discard any remaining sauce. Serve fish with sauce. If desired, garnish with fresh oregano sprigs. Makes 4 servings.
Nutrition information
Per serving: Calories 304, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 73 mg, Sodium 260 mg, Carbohydrate 27 g, Total Sugar 16 g, Fiber 2 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 4%, Iron 10%. Exchanges: Fruit 1, Other Carbohydrate 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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