INGREDIENTS FOR SALMON
8 (6-oz.) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
Apricot-Ginger Sauce (see recipe below)
INGREDIENTS FOR APRICOT-GINGER SAUCE
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
DIRECTIONS FOR SALMON
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.
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.
DIRECTIONS FOR APRICOT-GINGER SAUCE
Process all ingredients in a blender or food processor until smooth. Cover and refrigerate up to 1 week.