Ingredients
1
16-ounce fresh or frozen skinless salmon fillet, 1 inch thick
1 1/2
cups apricot nectar
1/3
cup snipped dried apricots
2
tablespoons honey
2
tablespoons reduced-sodium soy sauce
1
tablespoon grated fresh ginger
2
cloves garlic, minced
1/4
teaspoon ground cinnamon
1/8
teaspoon cayenne pepper
Preparation
Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.
