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Salmon With Blackberry Sauce

Diabetic.Foodie's picture
  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
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Lemon wedges 4

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.

Recipe Summary

Main Dish

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Salmon With Blackberry Sauce Recipe