4 servings (serving size: 5 ounces fish and about 2 tablespoons sauce)
Photo: Howard L. Puckett; Styling: Fonda Shaia
2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
2 (3-inch) cinnamon sticks
1 (12-ounce) can apricot nectar
4 (6-ounce) salmon fillets (about 1 inch thick)
How to Make It
Combine the first 4 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer mixture until reduced to 3/4 cup (about 30 minutes). Strain the apricot mixture through a sieve over a bowl, and discard solids.
Preheat broiler. Place salmon fillets on a broiler pan lined with foil; broil 5 minutes. Brush fish with 1/4 cup apricot mixture. Broil for 3 minutes or until lightly browned and fish flakes easily when tested with a fork. Serve the fish with the remaining apricot mixture.
Really tasty and easy, and I loved the cinnamon twist! It's an unusual pairing with salmon but deserves to be used more. Served with broccoli with toasted garlic and lemon, and also with buttered orzo.
Awesome! My husband isn't that fond of salmon & he loved this. Even my 15 month old liked it! It was super easy too! I would maybe double the amounts for the sauce/marinade. I didn't have much left to use as a sauce after I brushed on the part of the sauce used on the fish when you broil it.
We call this magic salmon in my house. I make it about once every 10 days. It is great with apricot nectar but even better with peach nectar. I have successfully used pear as well. Often I pour the sauce on top while on a plate and then transfer the salmon on top of a large entree salad. Wonderful over a salad or by itself. We love it.
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