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Baked Salmon Steaks with Horseradish-Apricot Sauce

with Steamed Mustard Greens & Butter and Herb Seasoned Rice

Seafood alternatives: swordfish, tuna, cod, halibut

The sweet-hot combination of apricot jam and horseradish is a striking complement to flavorful fish such as salmon as well as fresh spring bitter greens such as kale, mustard or collard greens. While the rice cooks, prepare the sauce. Steam the greens while the fish bakes.

Ingredients:

• 1/4 cup apricot jam
• 2 teaspoons prepared horseradish
• 1 teaspoon cider or distilled white vinegar
• 4 salmon steaks, about 6 ounces each

Preparation:

1. Preheat oven to 375ºF. In a small bowl, stir together jam, horseradish and vinegar.

2. Rinse salmon steaks and pat dry. Lay steaks on a lightly oiled baking pan.

3. Spoon horseradish-apricot sauce evenly over tops of steaks.

Cooking:

1. Bake steaks until just opaque in center (cut to test), 8 to 10 minutes for steaks about 1 inch thick.

Makes 4 servings. Per serving: 341 cal. / 36g prot. / 14g carbo. / 3g sat. / 7g mono. / 3g poly. / 2g om-3 / 105mg. chol. / 85mg sdm.