Hot pepper sauce and apricots add a zesty zap of flavor to salmon steaks in this 30-minute main dish recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse the fish; pat dry. Set aside. Cut up fresh apricots; set aside. (Or halve dried apricots; cover with boiling water. Let stand until needed; drain well before using.)

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  • For sauce, combine apricot nectar, preserves, scallion, oregano, and 1/8 teaspoon salt in small saucepan. Bring just to boiling, stirring often; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened. Reserve 1/4 cup of the sauce to brush on fish. Combine the remaining sauce, the apricots, and few dashes hot pepper sauce. Cover and keep warm.

  • Stir together oil and the remaining 1-2 teaspoons hot pepper sauce. Brush both sides of the fish with the oil mixture. Sprinkle lightly with remaining pinch of salt and the ground pepper.

  • Place the fish on greased rack of uncovered grill directly over medium heat. Grill for 6 to 9 minutes or until the fish flakes easily with fork, turning once halfway through grilling and brushing with the reserved sauce during last 2 to 3 minutes. Discard any remaining sauce. Serve the fish with the sauce. If desired, garnish with fresh oregano sprigs.

Nutrition Facts

304 calories; protein 29.1g 58% DV; carbohydrates 27.1g 9% DV; dietary fiber 1.6g 6% DV; sugars 16.2g; fat 8.4g 13% DV; saturated fat 1.3g 6% DV; cholesterol 73.5mg 25% DV; vitamin a iu 1533.8IU 31% DV; vitamin c 7mg 12% DV; calcium 37.9mg 4% DV; iron 1.7mg 10% DV; magnesium 43.5mg 16% DV; potassium 637.2mg 18% DV; sodium 259.8mg 10% DV.