Ingredients

• 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)

Instructions

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.