Ingredients:
4 salmon steaks
2 teaspoons cornstarch
1/4 teaspoon salt
1 dash ground red pepper
1 (5 1/2 ounce) cans apricot nectar
1 tablespoon honey
1 tablespoon vinegar
2 cups shredded romaine lettuce or 2 cups spinach
1/2 cucumbers, thinly sliced (optional)
1 tablespoon white wine vinegar
2 green onions, sliced ( 1/4 cup)
Directions:
Rinse salmon; pat dry.
Spray the unheated rack of a boiler pan with nonstick spray.
place salmon on rack.
Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
This can also be cooked on outside grill or basket.
I even grill it in grill on stove.
Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
Gradually stir in nectar; add honey and 1 tablespoon vinegar.
Cook 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 spinach or romaine; cucumber and 1 tablespoon vinegar.
Divide among 4 plates.
To serve, place salmon on romaine mixture and spoon sauce over each serving.
Sprinkle with green onions.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.