31 Jan SWEET AND TANGY GLAZED SALMON
2 cups apricot nectar
½ cup snipped dried apricots
3 tbsp honey
3 tbsp reduced-sodium soy sauce
2 tbsp grated fresh ginger
2 tbsp roasted garlic
½ tsp Chinese 5 spices
1/8 tsp red pepper
1 12-ounce resh skinless salmon fillet, 1 inch thick
fresh dill for garnish
For glaze, in a medium saucepan stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, Chinese 5 spices and red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 20 minutes or until the 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.
Meanwhile, rinse fish and 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 with a fork, gently turning once and brushing occasionally with the 1/4 cup of glaze for the last 5 minutes of broiling.
Serve the fish with the remaining glaze, fresh dill for garnish.