Granny's Sweet and Hot Steaks
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 3/4 pound salmon filet without skin
Preheat the broiler and grease a broiling pan. In a saucepan over medium heat,
mix together the apricot nectar, dried apricots, honey, soy sauce, ginger,
garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium low
and simmer for about 20 minutes, or until reduced by about half. Stir
occasionally to prevent burning. Remove 1/4 cup of the glaze for basting and set
the remaining aside. Place the salmon filet on the greased broiling pan and
brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until
salmon flakes easily with a fork. Gently turn over once during cooking and baste
frequently during the last 4 minutes. Serve with remaining glaze. 4 servings.
1920 First Agatha Christie mystery.