Salmon With Blackberry Sauce
|Salmon/Halibut steaks||24 Ounce, cut 1 inch thick (Fresh Or Frozen, 4 Salmon, 6 Ounce Each)|
|Blackberry jam/Apricot jam / preserves||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon|
|Snipped thyme/1/4 teaspoon dried thyme, crushed||1 Teaspoon (Fresh)|
|Dijon style mustard||1 Teaspoon|
|Garlic clove||1 Small, minced|
|Margarine/Butter||2 Tablespoon, melted|
|Black pepper||1⁄8 Teaspoon|
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.