Grilled Salmon with Apricot-Mustard Glaze

10

 

Ingredients

 

Salmon:

4 (6-ounce) salmon fillets (about 1 inch thick)

1 1/2 teaspoons minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 
Glaze:

1/4 cup apricot nectar

1/4 cup apricot preserves

1 tablespoon Dijon mustard

1 1/2 teaspoons white wine vinegar

1 1/2 teaspoons honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 
Remaining ingredient:

Cooking spray 
 
 

Preparation

Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.