Salmon with Apricot Sauce
Recipe from Diabetic Living
Hot pepper sauce helps give the salmon a zesty zap of flavor.
Prep Time: 25 mins
see savings4fresh or frozen salmon or halibut steaks, cut 3/4-inch thick
see savings4fresh apricots, pitted, or 8 dried apricot halves
see savings1/2 cupapricot nectar
see savings1/3 cupapricot preserves
see savings3 tablespoonssliced green onion
see savings1 1/2 teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushed
see savings1/8 teaspoonsalt
see savingsFew dashesbottled hot pepper sauce
see savings1 tablespoonolive oil
see savings1 - 2 teaspoonsbottled hot pepper sauce
see savingsFresh oregano sprigs (optional)
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.)
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.
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.
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.
Per Serving: cal. (kcal) 304, Fat, total (g) 8, chol. (mg) 73, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 16, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 1506.3, vit. C (mg) 7.09, Thiamin (mg) 0.24, Riboflavin (mg) 0.1, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 3.9, sodium (mg) 260, Potassium (mg) 637, calcium (mg) 40.39, iron (mg) 1.8, Fruit () 1, Other Carb () 1.5, Lean Meat () 4, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet