Salmon With Blackberry Sauce Recipe
Ingredients
| Frozen salmon | 4 6 Ounce | |
| 1/2 cup blackberry or apricot jam or preserves | ||
| Onion | 2 Tablespoon, finley chopped | |
| 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed | ||
| 1 teaspoon Dijon-style mustard | ||
| Garlic | 1 Clove (5gm), minced | |
| Butter margarine | 2 Tablespoon, melted | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Lemon wedges | ||
Directions
Thaw fish, if frozen.
For sauce, in a small saucepan combine jam, onion, thyme, mustard, and garlic.
Bring just to boiling, stirring frequently; reduce heat.
Simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
Remove from heat.
Cover and keep warm.
Rinse fish; pat dry with paper towels.
Coat the unheated rack of a broiler pan with cooking spray.
Place fish on the prepared rack.
Brush with about half of the melted margarine.
Sprinkle with salt and, if desired, pepper.
Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning and brushing once with the remaining melted margarine.
For sauce, in a small saucepan combine jam, onion, thyme, mustard, and garlic.
Bring just to boiling, stirring frequently; reduce heat.
Simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
Remove from heat.
Cover and keep warm.
Rinse fish; pat dry with paper towels.
Coat the unheated rack of a broiler pan with cooking spray.
Place fish on the prepared rack.
Brush with about half of the melted margarine.
Sprinkle with salt and, if desired, pepper.
Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning and brushing once with the remaining melted margarine.
Chef
