4 (6 oz.) salmon fillets (about 1 inch thick)
1-1/2 t. garlic, minced
½ t. kosher salt
¼ t. fresh ground black pepper
¼ c. apricot nector
¼ c. apricot preserves (good quality)
1 Tbls. Dijon mustard
1-1/2 t. white wine vinegar
1-1/2 t. honey
¼ t. kosher salt
¼ t. fresh ground black pepper
Fish: Sprinkle fillets with garlic, kosher salt and black pepper. Cover and refrigerate for 15 minutes.
Glaze: Combine apricot nectar, apricot preserves, Dijon mustard, white wine vinegar, hone, salt and pepper in a small saucepan. Bring to a boil; reduce heat and simmer until reduced to ¼ cup (about 10 minutes). Remove from heat and set aside.
Prepare grill.
Place fillets, skin side up, on grill prepared grill rack coated with cooking spray. Grill 2 minutes, carefully turn over, and grill 3 minutes more or until is almost done.
Brush each fillet with 1 tablespoon glaze, grill 1-2 minutes more or until fish flakes easily when tested with a fork, or until desired doneness.