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Serves 6
1/4 cup apricot jam
2
teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon
steaks
4 sprigs fresh parsley
PREPARATION
Preheat oven to 400 degrees.
In a small bowl, combine the
apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water
and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly
over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center
bone to test for doneness.
PRESENTATION
Skin and bone the salmon
steaks. Place each steak in the center of warm plates.
