Grilled Salmon with Apricot-Mustard Glaze
Bethany Jensen
ingredients
- Salmon:
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1 1/2 t minced garlic
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
- Glaze:
- 1/4 cup apricot nectar
- 1/4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 1 1/2 t white wine vinegar
- 1 1/2 t honey
- 1/4 t kosher salt
- 1/4 t freshly ground black pepper
directions
- 1
Prepare grill.
- 2
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
- 3
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
- 4
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Source: Bethany Anderson
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews