Apricot-Ginger Salmon

Ingredients:

 

• 8 (6-oz.) salmon fillets 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Apricot-Ginger Sauce (see recipe below)

 

Preparation:

 

1. 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. 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.

Apricot-Ginger Sauce

 

Yield: Makes 1 cup

 

Ingredients:

 

• 1/2 cup vegetable oil 3 tablespoons raspberry vinegar
• 2 tablespoons B & R Farms Dried Apricot Preserves
• 2 tablespoons honey mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarsely ground pepper
• 1/2 teaspoon ground ginger

 

Preparation

 

1. 1. Process all ingredients in a blender or food processor until smooth. Cover and refrigerate up to 1 week.