You can't go wrong with this recipe. I did alter it quite a bit by using apricot jam instead of the fruit and nectar. I also added some grated lemon peel and a scant teaspoon of prepared horseradish and increased the soy sauce to taste. Using apricot perserves, the 2 teaspoons of honey was a little too sweet for my liking. Next time I might even skip the honey altogether. Anyway, at this point I felt the glaze needed an extra layer of flavor, so I added a splash of sesame oil. That did it! I put the salmon in a glass dish, poured 1/2 the sauce over it, backed it for 15 minutes, turned it and baked it for 14 minutes longer.I served the remaining sauce on the side. Delish!!
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You can't go wrong with this recipe. I did alter it quite a bit by using apricot jam instead...