It’s no secret that salmon is a smart heart-healthy choice when it comes to picking out a protein to prepare. Jazz it up a notch with a sweet and tangy apricot cranberry glaze and serve with a side of steamed broccoli or sautéed zucchini for a truly colorful plate.
- Combine apricots, dried cranberries, and juice. Cover and let rest until dried fruit is rehydrated.
- Combine all ingredients in a medium saucepan over medium heat.
- Bring to a boil and cook for 5 minutes.
- Set aside.
Prepare the fish
- Spray each side of fillets with vegetable oil spray.
- Season each fillet with 1/16 teaspoon pepper and 1/16 teaspoon salt.
- Place salmon flesh side down on grill. Cook for 2 minutes.
- Turn and cook for another 2 minutes. The minimum internal temperature should be at least 145 F (for 15 seconds).
- Serve with some sauce over the fish.
- 1/16 teaspoon black pepper, ground
- 1/16 teaspoon salt
- 1 4-ounce wild-caught salmon fillet, thawed
- 2 cups chicken stock
- 4 7/8 ounces dried apricots, cut into strips
- 12 ounces cranberries, dried and sweetened
- 4 ounces cranberry juice cocktail
- 1 1/4 ounces light brown sugar
Editor's Note: This recipe was originally published on , and was last reviewed on .
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