Served as main course. Non-vegetarian dish.

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 Spinach

1/2 Cucumber, thinly sliced (optional)

1 Tablespoon White Wine Vinegar

2 Green Onions, sliced (1/4 cup)

Rinse salmon; pat dry. Spray the unheated rack of a boiler pan with nonstick spray. place salmon on rack. Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork. This can also be cooked on outside grill or basket. Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper. Gradually stir in nectar; add honey and 1 tablespoon vinegar. Cook stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover; keep warm. In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar. Divide among 4 plates. To serve, place salmon on romaine mixture and spoon sauce over each serving. Sprinkle with green onions.

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 4

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