Recipe Image

Salmon with Apricot Sauce

  • 25 m
  • 30 m
Diabetic Living Magazine
“Hot pepper sauce and apricots add a zesty zap of flavor to salmon steaks in this 30-minute main dish recipe.”


    • 4 fresh or frozen salmon or halibut steaks, cut ¾-inch thick
    • 4 fresh apricots, pitted, or 8 dried apricot halves
    • ½ cup apricot nectar
    • ⅓ cup apricot preserves
    • 3 tablespoons sliced scallion
    • 1½ teaspoons chopped fresh oregano or ½ teaspoon dried oregano, crushed, plus sprigs for garnish
    • ⅛ teaspoon salt plus pinch, divided
    • Few dashes bottled hot pepper sauce plus 1-2 teaspoons, divided
    • 1 tablespoon olive oil
    • Pinch of ground pepper


  • 1 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.)
  • 2 For sauce, combine apricot nectar, preserves, scallion, oregano, and ⅛ teaspoon salt in small saucepan. Bring just to boiling, stirring often; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened. Reserve ¼ cup of the sauce to brush on fish. Combine the remaining sauce, the apricots, and few dashes hot pepper sauce. Cover and keep warm.
  • 3 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/10/2019