Asian-Glazed Salmon

• fish
• 32 ounces salmon fillets rinsed and patted dry, set aside
• 6 cups water
• 2 tablespoons bouillon Better Than, (R) All-Natural Reduced Sodium Vegetable Base
• 1 piece fresh ginger root peeled and thinly sliced
• glaze
• 1/2 cup apricot all-fruit preserves
• 3 cloves garlic finely minced
• 2 tablespoons green onion finely chopped
• 2 1/2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/8 teaspoon chile pepper chipotle

1. In a large straight-sided skillet, add water and Vegetable Base and whisk until base is dissolved. Add sliced ginger. Bring to a boil; reduce to a gentle simmer.
2. Carefully, lower the salmon fillets into the poaching liquid, it should just cover fish. Additional water may be added if needed. Cover and cook until salmon is done, about 5-8 minutes.
3. In a small saucepan over medium heat, combine all glaze ingredients. Cook about 4 minutes, stirring occasionally.
4. Using a large slotted spatula, carefully lift each fillet from liquid to plates. Spoon 2 tablespoons of glaze over each piece of poached salmon.

fish, salmon, water, bouillon better, ginger root, glaze, preserves, garlic, green onion, soy sauce, honey, sesame oil, chile pepper

Taken from www.yummly.com/recipe/Asian-Glazed-Salmon-1339076 (may not work)