Apricot and Cinnamon Salmon
- 1, 8oz filet of wild Pacific salmon
- 4 oz dried apricots
- 4 cinnamon sticks
- 1 can Kern's apricot nectar
- 2 Tbsp butter
- salt and pepper
Start by cleaning the salmon filet. Remove any pin bones from the center fat line of the fish with needle nose pliers or tweezers. Make small cuts about 1 inch long and about 1/2 inch deep down each side of the fat line. Place the apricots and cinnamon sticks into these slits and place the fish into a foil or parchment package. Leave the package open and cut the butter into small pieces and distribute over the top of the filet and pour on the Kern's nectar. You will not need the whole can, the rest can be used to wet the chef's whistle. Season with salt and pepper. Place in a 325 degree oven for 10-15 minutes, or until the fish has reached your desired doneness. We suggest medium, if you have a nice cut of fish. serve with rice and veggies.