APRICOT GINGER GLAZED SALMON

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Preparation time
30 mins
Cooking time
20 mins
Difficulty
moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1.00 cup
Apricot
1.00 kg
Salmon
2.00 tbsp
Honey
1.00 cup
Dried Apricot
2.00 tbsp
soy sauce
1.00 tbsp
Ginger
2.00 nos
Garlic
1.00 tsp
cayenne pepper
1.00 tsp
Cinnamon
APRICOT GINGER GLAZED SALMON

I claim myself to be a foodie and I love trying out new places an new cuisine to satisfy my taste buds 😛 😛 Recently I have been out for a dinner with my family and I was so confused about menu cause it was the new place and guess what I did ?? like what we all do we ask the waiter to suggest the best dish in the menu  (and trust me it works well always )  and the dish was APRICOT GINGER GLAZED SALMON this time . I fell in love with the taste and couldn’t stop myself to share this recipe with you all.

let us see what all we need to make our dish 🙂 🙂

  • 1-1/2 cups apricot nectar
  • 1/3 cup chopped dried apricots
  • 2 tbs honey
  • 2 tbs.reduced sodium soy sauce
  • 1 tbs. grated fresh ginger
  • 2 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
  • 1 (3/4 pound) salmon filet without skin

 

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 APRICOT GINGER GLAZED SALMON with remaining glaze.

let me know your feedbacks about APRICOT GINGER GLAZED SALMON and the compliments you get 🙂 🙂

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  1. 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.

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