Apricot-Ginger Salmon

Photo: Beth Dreiling; Styling: Cari South
If you're unsure whether or not your skillet handle is ovenproof, double-wrap it with heavy-duty aluminum foil. Mary Ellen saves time by using 1 cup of The Greenbrier resort's Apricot-Ginger Grilling Sauce (available in 12-oz. bottles by calling 1-800-321-1168). Allow for shipping time before your party, or use our quick interpretation of the original.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 4 Minutes
Other: 8 Minutes

Ingredients

8 (6-oz.) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Sprinkle fillets evenly with salt and pepper. Cook, skin sides up, in a lightly greased, large, ovenproof nonstick skillet over medium-high heat 2 minutes; turn and cook 2 more minutes. Pour Apricot-Ginger Sauce over salmon.

2. Bake at 350° for 4 to 6 minutes or until a sharp knife is warm to the touch when inserted into center of fillet and removed. Remove from oven, and let stand 2 minutes.

Note:

November 2006