Prep Time | 20 min Total Time | 40 min Servings | 4
Rich Sun Dried Apricot Sassy Sauce
¾ cup Traina Sun Dried diced Apricots , refreshed with warm water for 20 minutes, then drained
¾ cup red pepper jelly
½ cup apricot-pineapple preserves
2 tbsp Dijon mustard
1 tsp hot horseradish
1 tbsp fresh lemon juice
½ tsp finely crushed red pepper flakes
Dash of salt
5-6 ounces salmon fillets
Pot with tight fitting cover of Dutch oven
Chef Salt: combine salt, pepper, tarragon, onion powder, garlic powder, dried parsley
Make the chef's salt by blending together herbs and spices to your taste. Sprinkle liberally over salmon fillets.
Fill the steaming pot with a few inches of water - be certain the water is at least an inch from the bottom the steaming basket. Cover pot and turn on the flame medium high so water begins to boil. When boiling, lower flame to medium-low. Place salmon fillets, skin side down, on the steamer basket and set basket in pot. Cook approximately 10-12 minutes, or until firm.