Sweet 'n' Hot Glazed Salmon

SUBMITTED BY: ZBUGG11 PHOTO BY: kelcampbell

"Try this one!!! This recipe is by far the best compliment for salmon. Not only is this recipe delicious, it has the added bonus of being an very healthy dish. Great for dinner parties, paired with rice pilaf, green beans, and salad."

PREP TIME	30 Min
COOK TIME	12 Min
READY IN	42 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin

READ REVIEWS (46)

DIRECTIONS

Preheat your oven's broiler, and grease a broiling pan.
In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

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Reviewed on Sep. 11, 2003 by ANDI LOU

This recipe was fantastic. Very quick and easy. I didn't have cayenne pepper so I used dried red chili peppers instead. The cinnamon and peppers really compliment the apricots. Will definitely make this again, maybe using chicken next time. Thanks for a great recipe!

26 users found this review helpful

Reviewed on Jun. 9, 2003 by DEANEJ

Very good! sauce was also very good on broiled tofu. Looks very impressive without a lot of effort.

20 users found this review helpful

Reviewed on Jul. 14, 2003 by BKOTTO

Great recipe! I substituted 1 cup apricot jam and 1/2 cup water for the nectar and dried apricots and 1 tsp ground ginger for the fresh. I only used half the glaze on the salmon and used the rest on boneless chicken breasts that I cooked on the grill. Both got rave reviews from my husband! Plan to try it on pork chops next. Definitely a keeper!

12 users found this review helpful

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