To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
This was a delicious way to serve grilled salmon. I made the menu (including the orzo/spinach side and the pineapple with mint. Both complemented the main salmon dish perfectly. The glaze was excellent. I didn't have apricot nectar so I used the juice from the fresh pineapple chunks, and I used apricot hibiscus jam, which added a lovely floral note.) Use the glaze liberally- it's really wonderful on the salmon. This is company worthy.
Love this recipe. If I can't grill I'll first sear the top of the salmon in a oven-safe pan over med-high heat for 3-4 min. Then I flip the salmon in the pan, add the glaze and finish it under the broiler for another 3-4 min. Comes out perfectly every time. Only 4 stars b/c I rarely have apricot nectar & apricot preserves on-hand, if I want to make this recipe I have to go & get these ingredients especially for this dish.
This is a delicious and easy meal, perfect for entertaining because you can make the sauce ahead of time. We put the fillets on a grilling rack and then cooked it on our Traeger BBQ at 350 degrees for 20 minutes - basting the sauce on at the last 2 minutes. No need to flip the fish that way. It came out perfectly. I did double the sauce thinking we'd want more for the table but we had plenty, so no need to do that again. Served with roasted asparagus and potatoes au gratin.
Supereasy, great results. Made glaze to recipe. Rather than grilling the fish on a rainy night, cooked stovetop, glazed, then slid under the broiler. Served with the recommended orzo-spinach pilaf. Wine shop recommended a Tuscan Vermentino & and it paired well with the fish.
I'm making this tonight for the second time. My partner thinks I'm the best cook on the earth. But only thanks to Cooking Light and all of your cookbooks that I have. No other cookbooks that I have are as foolproof as you are!