1-1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tbl. honey
2 tbl. reduced sodium soy sauce
1 tbl. grated fresh ginger
2 cloves garlic, minced
1/8 tsp. cayenne pepper
1/4 tsp. cinnamon
1 (3/4 pound) salmon filet without skin
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Preheat your oven's broiler, and grease a broiler pan.
In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne.
Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half.
Stir occasionally to prevent burning.
Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze.
Broil 3 inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork.
Gently turn over once during cooking, and baste frequently during the last 4 minutes.
Serve with remaining glaze.
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