March 2006 | Apricot-Sauced Salmon
Salmon is one of the richest sources for the omega-3 fatty acids that help protect against heart disease. Apricots are rich in cancer-fighting antioxidants. Teamed togethr, the result is a delicious and dynamite health duo.
Ingredients
- 4 fresh or frozen salmon steaks, 3/4 inch thick (about 1.25 pounds total).
- Nonstick spray coating
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- Dash ground red pepper
- One 5.5 ounce can apricot nectar
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 2 cups watercress leaves or shredded spinach or romaine
- 1/2 of a medium cucumber, thinly sliced
- 1 tablespoon white wine vinegar
- 2 green onions, sliced (1/4 cup)
Instructions
- Thaw the salmon, if frozen. Rinse salmon; pat dry. Spray the unheated rack of a broiler pan with nonstick coating. Place salmon on rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until the salmon flakes easily when tested with a fork. Alternatively, spray a grill basket with nonstick coating. Place salmon in basket. Grill salmon on the grill rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until salmon flakes easily with a fork, turning once.
- Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt, and ground red pepper. Gradually stir in the nectar; add honey and 1 tablespoon vinegar. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover; keep warm.
- In a large bowl toss together the watercress, spinach, or romaine; cucumber; and 1 tablespoon vinegar. Divide among 4 serving plates. To serve, place salmon on watercress mixture and spoon sauce over each serving. Sprinkle with green onions.
Nutrition Facts
Makes 4 servings; exchanges: 3 lean meat, 1/2 fruit.
- Calories: 181
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 228mg
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 21g
- Daily Values:
- Vitamin A: 18%
- Vitamin C: 39%
- Calcium: 3%
- Iron: 8%
