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Skinny Spicy Apricot-Glazed Salmon

  • Prep 30 min
  • Total 40 min
  • Servings 4

Dress up your salmon with an easy glaze made with apricot nectar, soy sauce and ginger. MORE + LESS -

Ingredients

Salmon

1
16-ounce fresh or frozen skinless salmon fillet, 1 inch thick

Apricot Glaze

1 1/2
cups apricot nectar
1/3
cup snipped dried apricots
2
tablespoons honey
2
tablespoons reduced-sodium soy sauce
1
tablespoon grated fresh ginger
2
cloves garlic, minced
1/4
teaspoon ground cinnamon
1/8
teaspoon cayenne pepper

Steps

Hide Images
  • 1
    Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
  • 2
    Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
  • 3
    Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
330mg
14%
Potassium
620mg
18%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
6%
Sugars
28g
Protein
24g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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