SALMON WITH APRICOT SAUCE



4 fresh (or frozen) salmon steaks, 3/4 inch thick (about 1 1/4 lbs.)
4 fresh grilled apricots or 8 dried apricot halves
1/2 cup Apricot Nectar
1/3 cup Apricot Fruit Spread
or USApricot Fruit Spread
3 tbsp. sliced green onions
1-1/2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed salt
a few dashes bottled hot pepper sauce
1 tbsp. olive oil
2 tsp. bottled hot pepper sauce
salt and pepper
non-stick cooking spray
fresh oregano sprigs (optional)

Thaw salmon, if frozen. Quarter and pit fresh apricots; set aside. (Or halve the dried apricots; cover with boiling water. Let stand while sauce and fish are being prepared.) For sauce, in a small saucepan combine apricot nectar, apricot spread, green onions, oregano, and a bit of salt. Bring just to boiling, stirring frequently; reduce heat. Boil gently, uncovered, about 8 minutes or until sauce thickens slightly. Remove from heat; reserve 1/4 cup sauce to brush on fish. In a small bowl combine remaining sauce, apricot quarters or halves and a few dashes of hot pepper sauce. (If using dried apricots, drain well before adding.) Cover sauce and keep warm. In a small bowl stir together the olive oil and 1 to 2 teaspoons bottled hot pepper sauce. Brush both sides of fish with the oil mixture. Sprinkle fish lightly with salt and pepper. Spray an unheated grill rack with cooking spray. Grill salmon on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish just flakes easily, turning once halfway through grilling. Brush salmon with the reserved 1/4 cup sauce during the last 2 to 3 minutes of grilling time. Remove salmon to serving platter. Spoon chunky apricot sauce over salmon. Top with oregano sprigs. Makes 4 servings.


More Recipes!