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. 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. 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. Process all ingredients in a blender or food processor until smooth. Cover and refrigerate up to 1 week.
There are no products to display. Try our search instead.