Apricot-Sauced Salmon

• 4 salmon steaks
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 dash ground red pepper
• 1 (5 1/2 ounce) can apricot nectar
• 1 tablespoon honey
• 1 tablespoon vinegar
• 2 cups shredded romaine lettuce or 2 cups spinach
• 1/2 cucumber, thinly sliced (optional)
• 1 tablespoon white wine vinegar
• 2 green onions, sliced (1/4 cup)

1. Rinse salmon; pat dry.
2. Spray the unheated rack of a boiler pan with nonstick spray.
3. place salmon on rack.
4. Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
5. This can also be cooked on outside grill or basket.
6. I even grill it in grill on stove.
7. Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
8. Gradually stir in nectar; add honey and 1 tablespoon vinegar.
9. Cook stir over medium heat until thickened and bubbly.
10. Cook and stir for 2 minutes more.
11. Remove from heat.
12. Cover; keep warm.
13. In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar.
14. Divide among 4 plates.
15. To serve, place salmon on romaine mixture and spoon sauce over each serving.
16. Sprinkle with green onions.

salmon, cornstarch, salt, ground red pepper, apricot nectar, honey, vinegar, shredded romaine lettuce, cucumber, white wine vinegar, green onions

Taken from www.food.com/recipe/apricot-sauced-salmon-86888 (may not work)